Open-Faced Prosciutto, Radish and Poached Egg Sandwich | RICARDO

Ingredients

• 2 tablespoons (30 ml) white vinegar
• 4 eggs
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• A hint of garlic, finely chopped
• 3 cups (750 ml) lamb's lettuce or mesclun
• 4 to 6 radishes, thinly sliced with a mandolin
• 4 slices of loaf bread, toasted
• 2 tablespoons (30 ml) Dijon mustard
• 8 thin slices prosciutto or Bayonne ham
• Salt and pepper