Poached Eggs on Toasted English Muffin with Sliced Ham

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Ingredients

  • 1 English muffin, halved
  • 2 Eggs
  • 20ml White vinegar
  • 2 slices ham
  • 20g Salted butter, softened
  • Parsley, chiffonade

Instructions


Fill a medium saucepan with water about three quarters full. Bring to boil.

Carefully crack eggs into separate dariole moulds (1 egg per mould).

Lower water to a simmer - poaching temperature is 85ºC-90ºC - the bubbles should just be "dancing" at the bottom of the pan.

Add vinegar.

Using a slotted spoon swirl the water around until you create a whirlpool.

Gently slide one egg into the vortex of the whirlpool, then the other egg.

Poach eggs until the whites are set and the yolks are runny.

Remove from water and drain on a tray with paper towels or a clean tea towel. 

Trim off any trails of egg white.

Slice two slices of ham.

Place muffin halves on a metal tray and toast in the salamander.

Remove and butter immediately.

Place ham on top of muffins.

Place an egg on each half of toasted muffin with ham.

Garnish with parsley.


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