Put a pot of boiling water on medium-high heat and bring to a simmer. Salt the water heavily.
Crisp the Prosciutto (2 slice) in a pan on both sides.
Meanwhile, mix the Cream Cheese (1/4 cup) and Sun-Dried Tomatoes (4) together in a bowl. Set both aside.
Make the pesto. Add the Fresh Basil (1 cup), Garlic (1 clove), Pine Nuts (2 tablespoon), and Parmesan Cheese (1/4 cup) to a food processor and pulse while pouring in the Olive Oil (1/3 cup). Season with Salt and Pepper (to taste) and set aside.
Gently crack each of the Egg (2) into the simmering water and poach until whites are cooked through and yolk is soft - about 2-3 minutes. Season with salt and pepper (to taste). Set aside on paper towel to soak up excess liquid.
Assemble the dish by spreading the cream cheese spread on the Rustic Bread (2 slice), top with crisp prosciutto, poached egg, and half of the pesto.