Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Breakfast

INGREDIENTS

For the eggs
4 — 8 free range eggs, and very fresh water
1 tablespoon white vinegar
4 — 8 plain English muffins
16 — 32 pieces of semi roasted tomatoes
8 — 16 slices ham or prosciutto

For the sauce
4 egg yolks
1 tablespoon lemon juice
Salt and white pepper to taste, a pinch of each is enough
250g butter, melted and warm

METHOD

Break the eggs into cups or individual bowls to be able to pour into the water. Pour plenty of water into a frying pan or deep open- mouthed pan and add the vinegar. Put over medium heat.

Make the sauce now by putting the egg yolks, lemon juice, salt and white pepper into the bowl of a food processor — work for 30 seconds and then slowly pour in the melted butter. Remove bowl from the engine part and keep to one side.

Now that the water is on a slow roll or there are very little bubbles on the bottom of the pan, you can think about the eggs. The muffins should be halved and toasting — the ham or prosciutto on hand. Pour enough eggs into the water and leave to sit. You must leave plenty of room to be able to lift them out with an egg flip or slotted spoon — so really 4 eggs at a time are ample.

Once the muffins are lightly browned, place on plates, top each half with equal amounts of tomatoes and ham/prosciutto and then one egg on each of the muffin halves. It is best to spray the egg flip or spoon with oil or dip in melted butter which allows the cooked egg to slip off easily. The eggs take about 2 3- minutes to cook and do not boil.

Top the eggs with the sauce and serve immediately. Repeat the process until all ingredients are used.