1 Boursin cheese Fig & Balsamic (150 g)
1/2 cup 35% cream
1 tbsp. white vinegar
4 large slices of country-style bread, toasted and served warm
4 slices prosciutto
3 fresh figs, sliced
1 cup arugula
In a bowl, mix the Boursin cheese and the cream with a fork until you get a nice creamy texture. Set aside.
Add vinegar to a saucepan with simmering water.
Crack the eggs one at a time in a small bowl, then slip them gently into the water. Poach for 3 minutes. Drain the poached eggs on a paper towel. Set aside.
Spread Boursin cheese on toast.
Place some prosciutto and fresh fig on each slice of toast.
Top with a poached egg and garnish with arugula. Season with freshly-ground pepper.