Nancy Silverton's Breakfast Sandwich

In a small food processor, pulse the scallions and parsley until well chopped.

Add the olive oil and pulverize for a few more seconds to combine.

Toast or grill the slices of bread, then rub them lightly with the garlic clove.

Spread a spoonful of the scallion oil into each slice of bread.

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 2-3 minutes, until the white is set but the yolk is still runny.

Drap the sliced of proscuitto on top of the scallion oil, then top with arugula. Finish each open-faced sandwich with an egg, a sprinkle of sea salt, and more of the scallion oil.

Serve immediately while the egg yolk is still warm.