Cezanne's Breakfast Recipe

Preheat the oven to 150°C (300°F). In a small baking dish or ovenproof skillet, combine halved cherry tomatoes, sliced garlic, olive oil, thyme sprigs, salt, and black pepper. Toss lightly so tomatoes are coated.

Roast in the oven for 35–40 minutes, stirring once halfway, until the tomatoes have softened, released their juices and are slightly caramelized. Remove thyme stems and keep warm. Reserve 1 tablespoon of the confit oil for finishing the plate.

In a bowl, combine goat cheese and Greek yogurt. Use a fork to mash until smooth and spreadable. Stir in chopped chives, parsley, lemon zest and black pepper. If mixture is too thick, add 1 teaspoon water or extra yogurt to reach a soft spreading consistency.

Taste and adjust seasoning; set aside at room temperature so it will be easy to spread on warm toast.

Lightly butter the bread slices on one side. Heat a skillet over medium heat. Grill or toast the bread, buttered side down, until golden and crisp, about 2–3 minutes per side. Alternatively, toast under a broiler.

When toasts are hot, spread about 1.5 tablespoons of the herbed goat cheese onto each slice. Spoon the warm tomato confit over the cheeses, dividing evenly.

Toss microgreens or arugula with the reserved 1 tablespoon confit oil and a pinch of flaky sea salt. Set aside for plating.

Bring 1.5 liters of water to a gentle simmer in a wide shallow pan over medium heat. Add the white vinegar and 1 teaspoon fine salt. Stir to create a gentle whirlpool.

Crack each egg into a small ramekin or cup. One at a time, slip each egg into the center of the whirlpool. Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift the eggs and transfer them to a paper towel-lined plate to drain briefly. Trim any ragged edges with the spoon if desired.

Place two prepared toasts on each plate. Top each toast with one poached egg, gently set on the tomato confit.

Scatter dressed microgreens over the toasts. Drizzle the reserved confit oil and the finishing teaspoon of extra-virgin olive oil over the eggs and toasts. Finish with a pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately while eggs are warm and runny, with extra lemon wedges or hot sauce on the side if desired.