POACHED Eggs: Poach eggs (in their shells) in 143ºF water 42 to 44 min. or until desired doneness.
FRENCH Toast: Whisk eggs and half-and-half until well blended. Add cheese to shallow dish. Dip bread slices, 1 at a time, in egg mixture, then press into cheese, turning to evenly coat both sides of each slice. Spray nonstick pan with cooking spray. Add bread slices; cook 3 min. on each side or until golden brown on both sides.
SALAD: MIX vinegar, mustard and shallots, then drizzle in oil while beating with whisk until well blended. Season with salt and pepper. Add to salad greens; toss to coat.
FOR each serving: Place 1 cup salad on one side of serving plate; place 1 French toast slice on other side of plate. Carefully open 2 poached eggs; place next to toast slice.