Spiked Balsamic Beefsteak Tomatoes With Crispy Ham And Poached Egg

• 4 beefsteak tomatoes, halved
• 1 teaspoon dried red-pepper flakes
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 2 3/4 oz. sliced air-cured ham
• pepper
• 4 slices of dairy-free rye or sourdough bread
• 4 very fresh free-range eggs
• 1 tablespoon white wine vinegar
• 2 tablespoons balsamic vinegar

1. Preheat the oven to 400F.
2. Place the tomatoes cut-side up on a baking sheet.
3. Mix together the red pepper flakes, sugar, and 11/2 tablespoons of the oil in a bowl, then drizzle over the tomato halves.
4. Grind plenty of black pepper over the tomatoes.
5. Bake for 12-15 minutes, until the tomatoes are cooked through but still keeping their shape.
6. Meanwhile, heat the remaining oil in a skillet over medium heat and fry the ham for about 1 minute on each side or until crispy.
7. Toast the bread.
8. For the perfect poached egg, first start with really fresh eggs.
9. Bring a shallow saucepan filled two-thirds with water to a simmer and add the white wine vinegar.
10. Crack each egg into a small cup and gently tip into the lightly simmering water.
11. Allow the eggs to settle and cook for about 23 minutes, until just set.
12. They will eventually float to the top.
13. Lift out the cooked eggs with a slotted spoon and rest the spoon briefly on paper towels to remove the excess water.
14. Gently slide each poached egg onto a slice of toast on a warmed serving plate and season with pepper.
15. Divide the tomatoes among the plates and drizzle each with a little balsamic vinegar.
16. Top with the crispy ham and serve straight away.

beefsteak tomatoes, redpepper, sugar, olive oil, ham, pepper, bread, eggs, white wine vinegar, balsamic vinegar

Taken from www.foodrepublic.com/recipes/spiked-balsamic-beefsteak-tomatoes-with-crispy-ham-and-poached-egg/ (may not work)