Egg, Bacon, And Tomato "Sandwiches"

1. 1

   Heat oven to 400 degrees F.

2. 2

   Season tomato slices with salt and pepper; place 4 of them in a single layer in a nonreactive baking dish, spread with mustard, and sprinkle with tarragon, if using.

3. 3

   Cook bacon in a large skillet over medium heat until lightly browned, about 2 minutes per side. Lay 1 bacon slice over each mustard-spread tomato slice. Transfer to the oven and bake until tomatoes begin to bubble, about 10 minutes.

4. 4

   Fill a straight-sided skillet or wide saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a separate cup or bowl. Carefully slide each egg into the just-simmering water. Cook until desired doneness, about 3 minutes for soft-centered; remove with a slotted spoon, placing 1 egg atop each bacon slice. Top with remaining tomato slices and serve.

* Per serving · 4 servings · Values may vary.