Place prosciutto on a baking sheet and put under broiler for 3 minutes per side or untl crispy reserve. In a small bowl add vinegar honey and mustard and whisk in all oil except for 1 tbsp to make dressing. Reserve. In a medium bowl whisk 2 eggs milk and CLUB HOUSE Chipotle Mango Seasoning. Add bread and coat on both sides with egg mixture. Heat a large skilled on medium-high heat add 1 tbsp oil and bread and fry until golden brown on both sides. Place on serving plates. Poach eggs in simmering water. Toss arugula in dressing and divide evenly on French toast. Place a piece of prosciutto on each salad then top with a poached egg. Serve with fresh pepper if desired.
