Ingredients

•   water
• ½ pint vinegar
•   eggs
•   iced water
•   Hollandaise sauce
• 1 round per serving toast
• small slice ham

Method

1. Bring a pan of water to the boil, then turn down heat until water is hardly simmering.
2. Add ½ pint vinegar.
3. Break eggs and drop straight into the water. Cook for 2–3 mins until whites are nicely coagulated around the yolk.
4. Lift out with a slotted spoon and drop at once into iced water. Leave until Hollandaise sauce is made.
5. Reheat egg quickly in hot water, then place a round of toast on a plate.
6. Put warm egg on top of a small slice of ham on the toast.
7. Pour a little Hollandaise sauce over and serve immediately.

Notes