Prepare the roasted tomato slices by preheating your oven to 400°F. Place the tomato slices on a baking sheet and roast for about 15 minutes, until they are softened and lightly caramelized. Set aside to cool slightly.

Blend or open your pesto. If you’re making it from scratch, blend basil, garlic, pine nuts, parmesan, and olive oil until smooth. Otherwise, a quality store-bought pesto will work beautifully.

Grate the Parmesan cheese using a fine grater, so it's ready to sprinkle over each serving for added flavor.

Slice the fresh mozzarella into even rounds to create layers. Each slice should be about ½ inch thick, ensuring a creamy bite in every mouthful.

Poach the eggs by bringing a small pot of water to a gentle simmer. Add the white vinegar, then create a whirlpool and drop in the eggs, cooking for about 4-5 minutes until the whites are set and yolks remain runny.

Assemble your creation by layering a slice of roasted tomato, followed by a slice of fresh mozzarella. Gently place a poached egg on top and drizzle with pesto.

Serve on a bed of arugula.