Open Faced Egg Sandwich

Directions

1. 1
   Preheat oven to 425°F. 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.