Poached Eggs With Mushrooms and Tomatoes

Toss tomatoes and mushrooms with salt, pepper, and a couple of tablespoons oil during a preparation pan. prepare tomatoes cut sides up, then bake vegetables in lower third of kitchen appliance till softened, regarding twenty minutes for mushrooms and half-hour for tomatoes. (Transfer mushrooms to a bowl whereas tomatoes end preparation.)
Transfer eight tomato halves to a liquidizer and purée with one tablespoon oil till swish. (Thin sauce with water if desired.) Season with salt and pepper and transfer to alittle ovenproof dish for reheating.
Toast bread whereas vegetables roast:

Brush either side of bread slices with remaining two tablespoons oil, then bake on a baking sheet in higher third of kitchen appliance till crisp and golden on edges, regarding ten minutes. Rub superior of toasts with cut sides of garlic. Leave toasts on baking sheet. (Leave kitchen appliance on.)
Poach eggs and end dish:
Fill a deep one2-inch frying pan or little noncombustible preparation pan with 1 1/4 inches cold water. Add vinegar and convey to a simmer to poach eggs.
Reheat pasta sauce and roast tomatoes and mushrooms in lower third of kitchen appliance five to ten minutes.
Meanwhile, fold a slice of ham on high of every toast and {warmth} in higher third of kitchen appliance till warm, regarding three minutes.