Add the tomatoes to one-half of the baking sheet, drizzle them with olive oil and sprinkle salt over them. Transfer the baking sheet to the oven and roast the tomatoes for 10 minutes.

Divide the risotto equally between the two springform pans, pressing down with the back of a spoon, set aside.

After the tomatoes have roasted 10 to 12 minutes, pull the oven rack out and place the springform pans on the other half of the baking sheet, return them to the oven and bake for 8 minutes to complete the roasting of the tomatoes and to heat the risotto. Transfer the risotto cakes to individual plates and divide the roasted tomatoes between the two plates, adding 2 slices of cooked bacon to each plate.

Fill a large saucepan three-quarters full of water. Bring the water to a boil, reduce the heat to simmer. Working with one egg at a time crack it into a fine mesh strainer, swirl it around allowing the watery white to drain off, transfer the egg into a small half-cup plastic cup that has been sprayed with cooking spray. I use the individual serving containers that applesauce are sold in. Do the same process with the second egg. Float the containers on top of the hot simmering water for 30 seconds, then gently tip the egg out of the container and into the simmering water. Cook an additional 2-3 minutes, or according to your preference. With a slotted spoon, scoop one egg from the water and blot the bottom of the spoon with a kitchen towel to remove any excess water. Arrange the poached egg on one of the risotto cakes and proceed with plating the second egg.

Serve with the roasted tomatoes and bacon. Garnish the plates with fresh herbs or microgreens.