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

In a saucepan of salted simmering water, add the vinegar. Break the eggs into four saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolk should still be runny. Place the poached eggs on paper towels. Set aside.

In a large bowl, combine the oil, lemon juice, and garlic. Add the lamb's lettuce, radishes and toss to coat. Season with salt and pepper.

Place the bread slices on four plates. Spread with the mustard. Top with the prosciutto slices, lamb's lettuce, and eggs. Serve immediately.

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