Preheat the oven to 400 and line a baking sheet with parchment paper, place the tomatoes on the baking sheet, drizzle with EVOO, sprinkle with salt, pepper and thyme. Roast for 23-25 minutes- until the tomatoes have shrunk and are bubbling with goodness

While the tomatoes are roasting, crisp up your bacon in a skillet, setting aside on a paper towel lined plate to absorb extra grease

Toast your bread and butter or brush olive oil over top, set aside

Time for the poached eggs! Pour water to a depth of 2 inches into a large, sauté pan. Bring water to a gentle simmer over medium- low heat (you do not want a rolling boil). Using a slotted spoon, gentle create a whirlpool effect by stirring the water. Once the water is slowly moving in a circle, gently slide one egg into the simmering water. You can do another egg immediately after, depending on your comfort level. Otherwise, you can do one egg at a time. They white will begin to set, about 4 minutes until the whites are opaque and fully cooked, but the yolks are runny. Using a slotted spoon, carefully lift the eggs and set on a paper towel lined plate

Assemble the sandwich by layering the tomatoes, bacon and warm eggs, and fresh lemon zest, pinch of salt, freshly cracked pepper and sprinkle of fresh thyme