Preheat the grill to the highest setting. Half fill a wide, shallow pan with water and bring to a simmer. Line a large baking sheet with foil and brush over some olive oil.

Trim the mushrooms, removing their stalks, then lay, cap side down, on baking sheet. Place the vine tomatoes alongside. Drizzle over a little olive oil and sprinkle with salt and pepper. Lay the Bacon rashers on the tray and place under the grill for 5 minutes until the mushrooms are tender and the Bacon is golden brown on the edges.

To poach the eggs, break each one into a cup or ramekin. Add a dash of vinegar to the pan of simmering water. Whisk the water in a circular motion and create a whirlpool. Slide the eggs gently into the centre one at a time then reduce the heat to a low simmer. Poach for 1.5 minutes if the eggs were at room temperature and 2 if in the fridge.

Carefully lift out each egg with a slotted spoon, dab the bottom of the spoon with kitchen paper and slide into rye toast. Serve immediately.