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

In addition to the classic eggs "Benedict", this is a great dish for brunch or dinner. Alternatively, lay the eggs on a layer of fresh herbs and serve the bruschetta (toasted bread) as a side dish. Prosciutto, which means "ham" in Italian , is a seasoned meat that has been salted, air-dried, and pressed. It may cost more than other types of ham, but it provides more benefits for your budget.
Preheat a grill pan over medium-high heat or preheat a broiler grill.Lightly brush 1 side of each bread slice with 1 tablespoon of olive oil and sprinkle with rosemary, sea salt and pepper; lightly toast, about 2 minutes on each side. Lightly cover the toast with aluminum foil to keep it warm.Pour about 2 inches of water into a large skillet; bring to a boil. Add the vinegar and 1/4 teaspoon salt and reduce the heat to low.Break 1 egg into a small bowl or measuring cup, being careful not to break the yolk. Quickly transfer the egg from the bowl to the pan so that it retains its shape when it gets into the water. Repeat with the remaining eggs. Cook for 5 minutes or until the whites are set and a thin, translucent film forms on the yolk. Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel to drain; cover loosely with foil to keep them warm. Remove any remaining white from the edges of the eggs.Place a slice of bruschetta on each plate, and top with a slice of prosciutto and a poached egg. Drizzle each of them with 1-2 tablespoons of vinaigrette with warm mustard and serve immediately.