Poached eggs and mushrooms

There are two parts to this meal posting. One involves my laziness, and the other other conveys my newfound respect for mushrooms. Yes, Mom and Haley, I can hear you gasping in surprise about that last part.
Do you ever feel like putting little to no effort into a meal? When I feel like that, eggs are at the top of my list. They are so versatile: poached, fried, scrambled, omeleted (can we turn that into a verb?), hard-boiled, there is no way I don't like them. They're quick and easy, and can be combined with almost anything to make a meal.
To add to this, John Paul has introduced me to the mushroom. I spent a lot of time complaining about how gross it is to eat fungus...then John Paul made duxelles, and my mind was changed. Mushrooms are complex and subtle, take on the flavor of whatever they're cooked with, and are especially delicious when sauteed until kind of caramelized. I'm still not crazy about them raw, but baby steps, my friends.
Enter this recipe. There are few ingredients, but it tastes like more, due to the heated tomatoes, homemade bread with bits of parmesan in it, browned mushrooms, and custardy eggs. Everything comes together beautifully, and it can be an impressive meal to throw together on short notice, or when you feel like something a step above cereal in terms of effort.
So this post only includes a picture or two because I didn't realize it was going to be a full meal until everything came together. It's surprisingly filling, so don't plan on a side salad or anything. On that end, check back on Thursday for the recipe for Parmesan bread that went along with this!

Poached Eggs with Mushrooms (adapted for two people from Real Simple)
1 Tbsp. vinegar, preferably white
4 eggs
2 thick slices bread, toasted
2 c. sliced mushrooms
1 tomato, sliced into four thick rings
Olive oil
Salt and pepper

1. In a deep, large pan, bring 3 inches of water to a simmer. Add vinegar.
2. In a different skillet, add 1 Tbsp. olive oil and heat over medium-high. Heat through on either side, about 1 minute per. Transfer to plate.
3. Heat another Tbsp. olive oil in skillet and add mushrooms. Brown for 7ish minutes, tossing occasionally.
4. While mushrooms are cooking, crack eggs carefully into simmering water, keeping yolks and whites intact. Cook about 3 minutes, until whites are completely opaque, then remove from water with slotted spoon.
5. Assemble: place 2 tomato slices on each slice of bread, followed by mushrooms and topped with eggs. Salt and pepper to taste. Smoked pimenton is optional.