Poached Egg Toasts With Arugula And Ham - cooking recipe

Ingredients

1 tsp white vinegar
4 None large eggs
1 None bunch arugula, stems trimmed
1 tsp lemon juice
1 tsp olive oil
4 slices wholegrain toast
4 slices ham

Preparation

For the poached eggs, bring a saucepan of water to boil on high. Add vinegar. Crack 1 egg into a small bowl. Use a large spoon to swirl water to make a whirlpool. Carefully pour egg into center of whirlpool and cook 1-2 mins 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.
To assemble, place arugula, lemon juice, oil, a pinch of salt and some freshly ground pepper in a bowl and toss. Place 1 slice hot toast on each plate and top with arugula, 1 slice ham and 1 egg. Season to taste and serve.