Poached egg sandwich

For 2. Cut a large tomato in slices and cook in hot olive oil for 2-3 minutes per side, sprinkling with thyme if you wish. Set aside, then cook 8-10 sliced mushrooms in the same skillet, sprinkling with salt & pepper and thyme, until tender. Toast 4 slices of country-style bread, top with tomato slices and mushrooms and poached eggs. To poach the eggs, bring water (~ 3 inches / 7 cm deep) to a simmer with a tablespoon of white vinegar. Gently drop the eggs inside (make sure the water is at simmer and not boiling, otherwise the eggs will explode) and cook for 2-3 minutes. If you're doing the 4 eggs in two batches, lift the first ones out with a slotted spoon to avoid having to heat more water. Put on top of the sandwiches and serve with a simple salad. Seasoned here with the divine olive oil from Emily's garden....