- 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.