Ingredients (Serves 4)
Preheat the oven to 200°C, 400°F, Gas 6.
Place the halved tomatoes and mushrooms on a lightly greased baking sheet. Season well and bake in the oven for 13 minutes.
While the vegetables are baking, bring a medium-sized pan of water to simmering point and add the vinegar.
Crack the eggs into a cup and carefully slide them into the simmering water.
Cook the eggs for 5-6 minutes until softly poached, then transfer them to a warmed plate using a slotted spoon.
Arrange the spinach over the mushrooms, drizzle the tomatoes and spinach-topped mushrooms with olive oil and bake for 2 more minutes until the spinach has wilted.
Squash a tomato half into each slice of toasted bread, then top with mushroom and spinach.
Place a softly poached egg onto each round, season to taste and serve immediately with an extra roast tomato.