This recipe for Poached Eggs with Ham and a mustard sauce is fabulous for brunch. Its easy too!

2 large eggs – don’t use jumbo
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
2 T (30 ml) white vinegar

To serve:

2 slices of buttered toast
2 slices of good quality ham, thinly sliced
1 x 200 ml Ina Paarman’s Ready to Serve Mustard Sauce
a few chives

How to
Break the eggs into two tea cups. Keep on the side. Fill a 20 cm non-stick frying pan three quarters full with water. Add Seasoned Sea Salt and vinegar. Bring to the boil over high heat.

Pick up both cups and at the same time, tip the eggs into the boiling water. Cover the pan with a lid and remove it from the heat. Poach the eggs, away from the heat, for exactly 4 minutes. By now the yolks should be nearly set and the whites cooked. Use a slotted spoon to carefully lift and drip the eggs over the pan.

Serve on buttered toast topped with ham. Pour a generous helping of Mustard Sauce over. Add some chives to garnish.

By: Ina Paarman

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