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Add a photoServings: 2
Ingredients
- 4 slc Cooked ham or possibly 4 rashers back bacon
- 4 x Thick slices white bread
- 4 x Large eggs
- 50 gm Unsalted butter
- 3 Tbsp. White wine vinegar
- 1 piece mace
- 1 sm Bay leaf
- 2 x Egg yolks
- 100 gm Butter, cut into cubes
- 1 pch Salt and cayenne pepper
Directions
- Trim the ham to fit the bread or possibly fry the bacon rashers in a little butter till crisp.
- To make the sauce, put the vinegar, mace and bay leaf in a small saucepan.
- Bring to the boil, then simmer over a low heat till reduced to 1 Tbsp.. Remove the spices.
- Pour the reduced vinegar into a liquidiser, add in the egg yolks and blend well. Heat the butter in a small saucepan till bubbling. With the liquidiser running at high speed, pour the butter on to the Large eggs in a steady stream and blend till smooth. Season and keep hot.
- Poach the Large eggs and toast the bread. Butter the toast, cover each slice with ham or possibly bacon and top with a poached egg. Pour over the hot sauce and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 2 servings | |
| Calories 822 | |
| Calories from Fat 639 | 78% |
| Total Fat 72.44g | 91% |
| Saturated Fat 41.99g | 168% |
| Trans Fat 0.0g | |
| Cholesterol 578mg | 193% |
| Sodium 849mg | 35% |
| Potassium 219mg | 6% |
| Total Carbs 27.67g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.96g | 2% |
| Protein 17.02g | 27% |
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