Perfect for a special meal for a special someone.
![](https://static.wixstatic.com/media/e497f8_075f8c38d034457a853b9b0486519a8c~mv2.jpeg/v1/fill/w_147,h_103,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/e497f8_075f8c38d034457a853b9b0486519a8c~mv2.jpeg)
Ingredients
3 tbsp white wine vinegar
4 large free range eggs
2 toasting muffins
1 batch hot hollandaise sauce (see 'Goes well with' below)
4 slices Parma ham (or Serrano or Bayonne)
Method
Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.