Poached Eggs and Veggie Ham on Muffin
Ingredients
- 1 wholemeal muffin
- Spinach
- 2 squeakybeanveg Italian deli ham style slices
- 2 eggs
- A little white wine vinegar
Preparation
Lightly toast the wholemeal muffin.
Bring a saucepan of water to a simmer with gentle bubbles and add a little white wine vinegar to help set the egg whites.
Crack each egg into a dish, then gently tip into the simmering water without stirring.
Cook the eggs until they lift off the bottom and start floating, checking by gently pressing or lifting them out.
Assemble the dish by placing spinach and ham slices on the toasted muffin, then top with the poached eggs.
Tips
Use fresh eggs for the best poaching results; store eggs in the fridge for this purpose.
If desired, drop cooked eggs into ice water to stop the cooking process, then reheat as needed; they can be stored in the fridge for up to two days.
