Prosciutto And Poached Egg Sandwiches With Mustard-Wine Sauce

By Sunset
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3 tablespoons butter or margarine, at room temperature

2 tablespoons Dijon mustard

1/2 cup dry white wine

1/4 cup minced shallots

1 cup whipping cream

Salt and pepper

8 large eggs

4 thick slices (about 2 oz. each) challah

4 ounces Appenzell or gruyère cheese, thinly sliced

4 ounces thinly sliced prosciutto

4 ounces salad mix (about 2 qts.), rinsed and crisped

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