Poached Eggs with Ham and Herb Tomatoes
This lovely mixture is the healthy assortment of a reasonably traditional, oily full English breakfast.
Preparation Length: 5 minutes
Cooking Time: 10 minutes
- 2 tablespoons of sliced basil
- 4 slices of ham
- Salt and pepper
- 4 large eggs
- Toast or toasted muffins, to serve
- 4 developed tomatoes, halved
- 1 tablespoon of vinegar
- 4 tablespoons of vegetable oil
Throw in the tomatoes cut-side up on a grill pan. Cluster the basil with 2 tablespoons of the oil and drizzle over the cut up tomatoes. Add copious amounts of pepper and salt. Cook below a medium flame for approximately six to seven minutes (up until soft).
In the intervening time, heat the rest of the oil in a frying pan and fry up the ham up until it is crunchy. Drain on kitchen paper.
To poach the eggs, take a large saucepan of water to the boil, mix in the vinegar, and then mix the water rapidly in a spherical motion to make a vortex. Crack an egg into the central aspect of the pan and cook for three minutes. Serve up on buttered toasted muffins or toast with a slice of ham and a pair of grilled tomatoes. Prepare and parcel out the left over three eggs in the same style.