For Roasted Tomatoes:

8 vine tomatoes

3 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

Preheat 400°F

Cut tomatoes in half lengthwise. Arrange tomatoes cut side up in a baking sheet. Drizzle with olive oil, salt and pepper. Roast for about 45 minutes until shriveled but still juicy.

For Eggs:

8 eggs

1  8 ounce package smoked salmon filet (wild sockeye preferred), flaked 

8 cups arugula

1/4 cup extra virgin olive oil 

salt and pepper

1 tablespoon white vinegar

water for poaching

toasted baguette to serve

In a medium saucepan with 3-4inches of water and vinegar, bring to a boil over moderate high heat. Reduce the heat to medium and carefully poach eggs until soft, about 1-2 minute. Work in small batches placing finished eggs in bowl of ice water. 

In a  large bowl toss together arugula, olive oil, salt and pepper to taste. Divide arugula into 8 plates, top each with flaked salmon, tomatoes and poached egg. Serve immediately with toasted baguette slices.