Quick & Easy

Muffins with poached eggs,ham and herb dressing

muffins with poached eggs,ham and herb dressing



1.Half fill a large deep saucepan with water, add vinegar, bring to the boil. Break eggs one at a time into a cup then slide into pan, return to the boil. Cover pan, remove from heat, stand 3 minutes or until a light film of egg white sets over the yolks.
2.Remove eggs, one at a time, using a slotted spoon, briefly place spoon on kitchen paper to blot up any poaching liquid. Repeat with remaining eggs.
3.Toast muffin halves, top each muffin half with spinach, ham and egg. Drizzle with combined mayonnaise, juice and chives.

Use a wooden spoon to make a whirlpool in the water before adding the egg, if you like; however, it’s best to poach just one egg at a time this way, as it gets a bit tricky whirl pooling the water once there’s more than one egg in it.


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