INGREDIENTS
- 2 large or extra-large eggs
- 1 Tbs. water
- 2 pinches salt
- 4 grinds freshly ground black pepper
- Fresh herbs (optional)
- 1 tsp. olive oil
- 1 tsp. unsalted butter
- Choice of filling and garnish
INSTRUCTIONS
- Place the vinegar in a small pan and simmer until reduced by half.
- Place the egg yolks and vinegar in a small heatproof bowl and set it over a pan of gently simmering water.
- Whisk the yolks until the mixture is thick enough to leave a ribbon trail when the whisk is lifted. Gradually whisk in the butter until the mixture has thickened. Season to taste.
- Remove the bowl from the heat and set aside. –
- Pour 5cm/2in water in a large frying pan and bring to a gentle simmer.
- Carefully crack the eggs into the water and simmer for 2-3 mins or until the eggs are poached to your liking.
- Place 2 pieces of toasted muffins on each plate, top with the slices of ham, then place a poached egg on top.
- Spoon a little of the sauce over each and serve.
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