Poached Egg on Toast with Serrano Ham
by Editorial Staff
Summary
| Prep Time | 6 mins |
| Cook Time | 6 mins |
| Total Time | 12 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s)
- 1 tablespoon vinegar
- 1 pinch (s) salt
- 1 slice (s) Serrano ham
- 1 slice (s) wholemeal toast bread
- Pepper, more colorful, from the mill
Print Recipe
Pin Recipe Instructions
- Bring a liter of water with vinegar and salt to a boil. Hold a raw egg in the spoon briefly for 20 to 30 seconds. Lower the temperature of the stove top, the water should only simmer. Briefly cool the egg under cold water, beat into a container.
- Toast bread in a toaster.
- Let the egg slide out of the container into the water, gently stir the water around it. The egg white wraps itself around the yolk. After approx. 2.5 to 3 minutes, carefully take out (ladle or large spoon) and briefly place on kitchen paper.
- Cover the toast slice with Serrano ham. Add the poached egg, sprinkle with some colored pepper from the pepper mill.
- In addition, e.g., sweet cherry tomatoes.
- I use organic eggs.
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