Open Faced Egg Sandwich

1. 1

   Preheat oven to 425u00b0F. Line a baking sheet with parchment paper.

2. 2

   Place tomato, cut-side up, on baking sheet and roast about 25 mins, or until softened and browned lightly.

3. 3

   Meanwhile, place enough water in large shallow frying pan to come halfway up the side; bring to a boil. Break one egg into a cup, then slide egg into pan; repeat with remaining eggs. Allow water to return to a boil. Cover pan, turn off heat and let stand about 4 mins or until a light film of egg white has set over each yolk.

4. 4

   Using an egg slide or slotted spoon, remove eggs one at a time, from pan. Place egg, still on spoon, on several layers of paper towels to blot up any poaching liquid.

5. 5

   Spread each slice of bread with 1/2 tbsp butter. Top with ham, spinach, egg and tomato, season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.