1 Pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Whisk, 1 Immersion blender, 1 deep bowl, 1 Salad spinner, 1 Citrus juicer
1 Squeeze juice from lemon half. Combine tofu, tarragon mustard, 1 tablespoon lemon juice and oil in a bowl, season with salt and pepper and Tabasco and mix until smooth.
2 Rinse frisee and spinach leaves and spin dry. Chop into bite-sized pieces.
3 Toast the bread under preheated broiler until golden and cut into croutons.
4 Cut the prosciutto into thin strips.
5 Just before serving, boil 1 liter (approximately 4 cups) water and the vinegar in a pot. Crack eggs into a bowl.
6 Vigorously whisk the boiling vinegar water.
7 Gently let eggs slide into the water; they will separate due to movement of water.
8 Return water to a boil, then quickly remove from the heat and let poach until whites are set but yolks are still runny, 3-4 minutes.
9 Remove eggs with a skimmer and drain well. Meanwhile, toss together frisee, spinach and dressing. Serve with the bread cubes and ham on plates. Top with eggs and serve.