For a veggie-centric take on this hearty breakfast, layer on roasted tomatoes, avocado and spinach—yum!

Preparation

Heat oven to 275°F.

Halve tomatoes lengthwise and lay cut-side up on a baking sheet. Sprinkle with chopped thyme and place in oven for approximately 1 hour, or until the tomatoes have lost about half their moisture. Remove from oven and reserve.

Spread butter on each half of the English muffin, then toast on a griddle butter-side down until golden brown. 

Add 2 quarts of water to a sauce pot and bring to a gentle simmer. To poach the eggs, crack 2 eggs into a bowl. Add the vinegar to the simmering water and stir with a slotted spoon to create a gentle whirlpool. Slowly pour the cracked eggs into the water and do not disturb for approximately 45 seconds. At this point, skim away any wisps of egg that collect on the surface and discard.

Allow the eggs to poach for an additional 2–3 minutes (at this point you may move them gently to make sure they are separated) or until the whites are set and the yolks are still liquid. When the eggs are cooked, remove from the water with a slotted spoon and set the spoon on a dry paper towel to remove any excess moisture. 

Arrange toasted muffins on a plate, top with wilted spinach, sliced avocado, roasted tomato, poached eggs and hollandaise. Garnish with sliced scallions.