Breakfast Bruschetta with Prosciutto, Poached Eggs, and Warm Mustard Vinaigrette

Ingredients

• ¼ teaspoon salt
• Freshly ground pepper to taste
• ½ teaspoon finely chopped fresh rosemary leaves
• Sea salt to taste
• 1 tablespoon olive oil
• 2 (1/2-inch) slices sourdough bread, cut in half
• 2 teaspoons white distilled vinegar
• + 3 more ingredients
• • Warm Mustard Vinaigrette
  • 4 thin slices prosciutto or crispy bacon
  • 4 large eggs

1. Heat a grill pan over medium-high heat, or preheat a broiler. 2. Lightly brush 1 side of each bread slice with 1 tablespoon olive oil, and sprinkle with rosemary, sea salt, and pepper; toast lightly, about 2 minutes per side. Loosely cover toast with aluminum foil to keep warm. 3. Fill a large...

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