Breakfast Bruschetta With Prosciutto, Poached Eggs, And Warm Mustard Vinaigrette

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2 (1/2-inch) slices sourdough bread, cut in half

1 tablespoon olive oil

1/2 teaspoon finely chopped fresh rosemary leaves

Sea salt to taste

Freshly ground pepper to taste

2 teaspoons white distilled vinegar

1/4 teaspoon salt

4 large eggs

4 thin slices prosciutto or crispy bacon

Warm Mustard Vinaigrette

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