Roasted Tomato and Pesto Eggs Benedict: an Italian twist on a classic brunch meal made with roasted tomatoes, pesto, mozzarella, and eggs.

Preparation: First, roast thick slices of fresh tomatoes. Top the tomato slices with pesto and parmesan and roast for 20 minutes, until soft.

Preparation: To poach the eggs, bring water and some white vinegar to a boil in a skillet. Gently add the eggs. Cook until the whites are solid. 

Assembly: Thick roasted tomatoes can be placed on sliced baguette or on an english muffin, but the tomato is so hearty that bread isn't necessary. 

Assembly: Layer a slice of fresh mozzarella on top of the roasted tomato. Add the poached egg, drizzle with pesto, and serve.