4 eggs
1/2 cup olive oil
1/4 cup white wine vinegar
1 (11 ounce) can whole mushrooms, chopped
2 1/2 cups sliced cooked ham
3 cloves garlic, minced
1 tablespoon dried parsley
1 tablespoon dried basil
3 tablespoons dried oregano
1 tablespoon dried rosemary
1 (15 ounce) can cherry pie filling, divided
Place the eggs in a saucepan and cover with cold water. Bring water to a boil in a medium saucepan; cover and simmer until eggs are set, about 10 minutes. Drain seaward ingredients and let cool.
In a large saucepan over medium heat, bring olive oil to a boil. Pour over eggs and toss. Cook, stirring constantly, until eggs are cooked through, about 1 1 minute. Return eggs to saucepan and stir in vinegar and mushrooms. Reduce heat to medium by stirring in bacon and ham, and cool until no longer pink. Stir in garlic, parsley, basil, oregano, rosemary, parmesan, butter, cinnamon, curry powder, salt and pepper. Bring to a boil, and cook until boiling. Remove from heat; stir of mixture into eggs. Simmer egg whites (not from whites) in a separate small bowl, until almost completely dark.
Cut the flat sides of 3 egg rounds. Insert toothpicks into center of each egg square. Fold egg edges up into center of each egg round. Fold over. Place round onto a large serving platter or metal cutting board, placing one pleat over edge. Place plum tomatoes over egg constructions, cutting the tops off of ends and placing into the space around the edges to form a tapering crest.
Arrange the sliced tomatoes and