For the slow-roasted tomatoes:
2 pints (about 1 pound) cherry tomatoes, halved
1 T. extra-virgin olive oil
Scant 1/2 tsp. kosher salt

For the sautéed mushrooms:
1 T. high-smoke-point oil, such as rice bran or grapeseed
2 (150 gram) containers beech mushrooms, trimmed
1/2 tsp. kosher salt

For the fried eggs:
High-smoke-point oil, such as rice bran or grapeseed
1-2 large eggs per person

1/2 an avocado, sliced, per person
Flaky sea salt
Hot sauce, for serving

Roast the tomatoes: Preheat the oven to 300°F. Add the halved cherry tomatoes to a half-sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 1 hour, or until they’ve reduced in volume by about half. Sauté the mushrooms: In a large skillet, heat the neutral oil over medium-high heat until it just begins to shimmer. Add the mushrooms and salt, and stir to evenly coat the mushrooms. Cook, stirring occasionally, for 3-5 minutes or until deeply-browned. Divide the tomatoes and mushrooms evenly between 4 plates (or save half of each for the next day’s breakfast, if making breakfast for 2). Fry the eggs: Heat a generous glug of neutral oil in a small skillet over high heat until beginning to smoke. Carefully add 2 eggs to the skillet, then step aside as the oil will sputter. Cook until the white is set and the edges are brown and crisp, about 1 minute. Wipe out the skillet before repeating the same procedure to fry the next batch. Add 1 or 2 fried eggs to each plate. Add half a sliced avocado to each plate. Sprinkle the avocado and fried eggs with flaky sea salt; serve with hot sauce.