Open Faced Egg Sandwich

• 2 None plum tomatoes (about 6.5 oz), quartered
• 4 None eggs
• 4 thick slices whole wheat bread, toasted
• 2 tbsp butter
• 2 oz sliced ham
• 1 1/2 cups baby spinach

1. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper.
2. Place tomato, cut-side up, on baking sheet and roast about 25 mins, or until softened and browned lightly.
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. 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. Spread each slice of bread with 1/2 tbsp butter. Top with ham, spinach, egg and tomato, season to taste and serve.

tomatoes, eggs, whole wheat bread, butter, ham, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/28073 (may not work)