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

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