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Poached egg and toasted muffin with Parma ham Recipe

Ingredients for people

  • Whole egg(s) : 12 whole
  • Muffin(s) : 6 whole
  • White wine vinegar : 100 ml
  • Water : 2000 ml
  • Cured ham slice(s) : 12 whole
Method
  • 1

    Toast the muffin
    If desired, chargrill or warm through the ham
    bring to the boil a large pot of acidulated water.
    crack eggs into individual cups to ensure that they are whole and unblemished.
    when the water is at a 'rolling boil' swirl with a slotted spoon and add eggs one at a time in rapid succession. Simmer until the white is set but the yolk remains liquid approximately 3-4 minutes.
    Remove and serve immediately, or chill in cold water and heat through to serve.

Chef's tip

«Serve with hollandaise sauce. replacing the ham with spinach or smoked salmon gives 'Eggs Florentine' or 'Eggs Royale' respectively. »

The base ingredients for eggs Benedict, but also the basic principles for poaching eggs in general.

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  • Preparation  5mins
  • Cooking time  4mins
  • Rest time  0h

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