Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Heat oven to 425 degrees. Arrange tomatoes in a bakingdish. Drizzle with oil and season with salt and pepper.Toss with thyme. Roast until tomatoes begin to burst,about 20 minutes. Scrape tomatoes and any juices intoa bowl and let cool slightly.
In a medium straight-sided skillet, heat 2 inchesof water over medium until bubbles cover bottom andsides of pan. Crack each egg into a separate smallbowl. Gently pour eggs into pan, leaving room betweenthem. Cook eggs, undisturbed, until white is just setand yolk is still loose, 4 to 5 minutes. Use a rubberspatula to gently release eggs from bottom of pan, ifnecessary. Using a slotted spoon, remove eggs fromwater. Blot bottom of spoon on a paper towel to removeexcess water before serving.
Serve eggs over English muffin halves. Seasonwith salt and pepper. Top with roasted tomatoes.