In a Mixing Bowl, combine all the ingredients for the Italian Herbed Cheese with a fork, and whip until herbs are incorporated. Set aside.
Poach Eggs. Set aside.
Heat a frying pan or skillet over medium-high heat and add in olive oil, then cook the soppressata until lightly crisped for approximately 4 to 5 minutes.
Lightly toast each slice of bread.
Evenly spread each slice with Italian herbed cheese, layered with baby arugula, crispy soppressata, prosciutto, Roma tomato slices, and top each with a poached egg.