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

Breakfast Bruschetta with Prosciutto, Poached Eggs, and Warm Mustard Vinaigrette
Photo by Jim Franco

Ingredients

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

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...

View full recipe at My Recipes

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