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1
To roast tomatoes and mushrooms and make sauce: Preheat oven to 400 degrees F. Toss tomatoes and mushrooms with salt, pepper, and 2 tablespoons oil in a roasting pan.
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2
Arrange tomatoes cut sides up, then bake vegetables in lower third of oven until softened, about 20 minutes for mushrooms and 30 minutes for tomatoes.
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3
(Transfer mushrooms to a bowl while tomatoes finish roasting.)
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4
Transfer 8 tomato halves to a blender and puree with 1 tablespoon oil until smooth.
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5
(Thin sauce with water, if desired.)
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Season with salt and pepper and transfer to a small ovenproof dish for reheating.
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7
To toast bread while vegetables roast: Brush both sides of bread slices with remaining 2 tablespoons oil, then bake on a baking sheet in upper third of oven until crisp and golden on edges, about 10 minutes.
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8
Rub tops of toasts with cut sides of garlic.
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Leave toasts on baking sheet.
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(Leave oven on.)
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11
To poach eggs and finish dish: Fill a deep 12-inch skillet or small flameproof roasting pan with 8 cups cold water.
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12
Add vinegar and bring to a simmer to poach eggs.
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13
Reheat tomato sauce and roasted tomatoes and mushrooms in lower third of oven 5 to 10 minutes.
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14
Meanwhile, fold a slice of ham on top of each toast and heat in upper third of oven until warm, about 3 minutes.
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15
While other ingredients are reheating, break 1 egg into a cup, then slide egg into simmering water.
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Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
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Transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
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Put 1 or 2 toasts on each plate and top each with a tomato half and a poached egg.
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Drizzle with tomato sauce and scatter mushrooms around eggs.
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Cooks' notes: The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
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21
You can substitute pasteurized eggs (in the shell) or cook eggs longer.
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22
Vegetables can be prepared 1 day ahead.
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23
Chill tomatoes, mushrooms, and sauce separately, covered.
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24
Toasts can be made 1 day ahead and cooled completely, then kept in a sealed plastic bag at room temperature.
