Breakfast Sandwich with Prosciutto and Scallion Oil

In a small food processor, pulse the scallions, parsley/basil mixture and garlic until well chopped. Add the olive oil and pulverize for a few more seconds to combine.

Toast or grill the slices of bread, then spread a spoonful of the scallion oil onto each slice.

Bring a medium saucepan of water to boil and add the vinegar. Turn the heat down to just a simmer. Crack the eggs into a small bowl, then add them carefully to the water to poach for 2 to 3 minutes, until the white is set but the yolk is still runny.

Place a tomato slice on top of the scallion oil on each slice of bread, followed by a poached egg. Drape the sliced prosciutto on top, then sprinkle sea salt. Drizzle with more scallion oil, then garnish with basil or arugula leaves. Serve immediately while the egg yolk is still warm.