Step 1 of 3
Rosemary Smoked Tomato Jam with Poached Egg
For the Rosemary Smoked Tomato Jam, grill tomatoes, onion and poblano chile on medium-high heat about 5 minutes or until lightly charred, turning occasionally. Coarsely chop tomatoes, onion and poblano. Place in medium saucepan. Add brown sugar, cider vinegar, rosemary, salt and pepper. Bring to boil. Reduce heat to low; simmer 1 hour or until thickened, stirring occasionally.
Step 2 of 3
Rosemary Smoked Tomato Jam with Poached Egg
Meanwhile, for the Poached Eggs, fill large deep saucepan with 2 inches of water. Add white wine vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
Step 3 of 3
Rosemary Smoked Tomato Jam with Poached Egg
To serve, place 1 slice bread on each plate. Top with Rosemary Smoked Tomato Jam and a poached egg.