Photography: Tanya Zoeuv

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 15 minutes
Course: Breakfast

Poached eggs with rocket and ham

INGREDIENTS

Serves 4
Prep time 5 minutes
Cooking time 2 minutes

1 teaspoon white vinegar (see tip)
4 eggs (see tip)
1 bunch rocket, stems trimmed
1 teaspoon lemon juice
1 teaspoon olive oil
freshly ground black pepper
4 thick slices of wholegrain or turkish toast
4 slices of low-fat ham

METHOD

1. Bring a saucepan of water to boil on high. Add the vinegar. Crack 1 egg into a small bowl. Use a large spoon to swirl water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg. Use a slotted spoon to transfer to a plate. Cover loosely with foil to keep warm and repeat with remaining eggs.

2. Place rocket, lemon juice, oil, salt and pepper in a bowl and toss well. To serve, place 1 slice of hot toast on each plate and top with rocket, ham slice and a poached egg. Season to taste.

Tips: The vinegar will assist in keeping the egg together. Using the freshest eggs possible will also help.

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