I was getting tired of my usual Saturday morning breakfast of scrambled eggs and potatoes so I decided to step my game up. I love poached eggs but had never made them before and knew they could go terribly awry. I did some research to find the best tips on how to prepare them without the watery or hardened defects. These tips include ensuring the water is bubbling, not boiling and creating a whirlpool for the egg in the pot. I toasted some of my favorite bread from Trader Joe’s and spread it with a layer of creamy goat cheese. I topped it with roasted tomatoes that I cooked in the oven at 350 for about 20 minutes with brown sugar, extra virgin olive oil, and balsamic vinegar. The blistering of the tomatoes really brings out their flavor and the fresh basil added a nice herbal kick. The combination made this dish a new breakfast staple.