Step 1

In a medium bowl, combine the mustard, 3 tablespoons of the vinegar, the honey, shallot and 1/2 teaspoon coarsely ground pepper. Season with salt, then whisking briskly, slowly stream in 1/3 cup of the olive oil to emulsify. Whisk in the Parmigiano and set aside.

Step 2

In a large deep sauté pan, combine 6 cups water and the remaining 2 tablespoons vinegar. Bring to a boil over medium-high heat, then reduce to a simmer. Line a plate with paper towels. Break each of the 4 eggs into an individual cup or small bowl. Use a slotted spoon to swirl the water in the pan to create a small whirlpool, then one at a time gently add an egg in the center. Poach the eggs until the yolk is nearly or almost set, 3 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on the paper towels. Season the top with salt and pepper. Repeat with the remaining 4 eggs.

Step 3

Preheat the broiler. Brush the bread slices o both sides with the remaining 3 tablespoons of olive oil and season with salt and pepper. Toast under the broiler until lightly browned and crispy on both sides, 2 to 5 minutes. Rub the toasted bread with the cut sides of the garlic clove.

Step 4

Cut each piece of toast in half crosswise, then top each with a poached egg and drizzle with the dressing. Garnish with sliced chives and serve immediately.

Step 5

Reprinted from " Sundays with Sophie." Copyright © 2022 Boy Meets Grill, Inc. Photographs copyright © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House.