Photo by Joe Lavine

Makes 8 / A sophisticated take on a family favorite. Prep tip: Cook the eggs according to your personal taste, with yolks runny or set. Ingredient tip: If tarragon isn't available, basil or chervil work equally well.

1 tablespoon extra-virgin olive oil

2 cloves garlic, pressed or finely minced

1 pound cherry tomatoes (about 32), halved

1½ tablespoons balsamic vinegar

⅛ teaspoon salt

¼ cup coarsely chopped fresh tarragon, divided

8 slices whole-grain bread

8 large eggs

2 ounces goat cheese

1. Preheat oven to 400°. Mix oil and garlic in a small bowl. Set aside.
2. Toss tomatoes with 1 teaspoon of the garlic-oil mixture, vinegar, salt, two-thirds of the tarragon, and black pepper to taste.
3. Using a 2½-inch cookie cutter, cut a hole in the center of each bread slice. Reserve cutouts. Arrange bread slices and cutouts on a baking sheet brushed with olive oil. Bake for 5 minutes. Flip each piece, then drop one egg into each hole. Sprinkle eggs with remaining tarragon; add salt and pepper to taste. Bake 5-7 minutes, until eggs are set.
4. Drizzle remaining garlic oil over eggs. Place on plates with cutouts and tomato salad. Crumble goat cheese over salad and serve.

PER SERVING: 207 cal, 40% fat cal, 10g fat, 3g sat fat, 217mg chol, 12g protein, 22g carb, 4g fiber, 317mg sodium