Poached Eggs With Mushrooms and Tomatoes

INGREDIENTS

1. 2teaspoons white vinegar
2. 1tablespoon plus 1 teaspoon olive oil
3. 2medium tomatoes, each sliced into 4 rounds
4. kosher salt and black pepper
5. 1pound assorted mushrooms, sliced
6. 1tablespoon fresh thyme leaves
7. 8large eggs
8. 4slices country bread, toasted
9. 1ounce Parmesan, shaved
10. 2tablespoons chopped fresh chives

DIRECTIONS

1. Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with ¼ teaspoon each salt and pepper, and cook until just tender, 1 to 2 minutes per side. Transfer to a plate.
3. Add the remaining tablespoon oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes. 
4. Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
5. Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.
6. Source: realsimple.com