Brioche with poached egg

Split the egg. Mix the egg yolk in a bowl with the lemon juice, vinegar and water.

Bring a pan where the bowl fits exactly with a layer of water of about 5 cm to the boil. The bowl must not touch the water. Put the bowl on the pan.

Beat until a lightly bound mixture. Turn off the heat.

Melt the butter in a saucepan.

Beat the butter through the egg mixture drop by drop until a smooth sauce is formed. Add pepper and salt. Keep the sauce warm in the bowl on the pan with warm water.

Toast the slices of bread in the toaster or grill pan. Allow to cool slightly.

Heat 6 cm of water in a low, wide pan until boiling. Add the vinegar. Break the egg over a cup.

Make a vortex in the water with a spoon and let the egg slide into the vortex. Poach 3 minutes (soft yolk) or 5 minutes (hard yolk).

Remove from the pan with a slotted spoon and drain on kitchen paper. Poach 3 more eggs.

Spread the bread with the butter and top with a slice of ham and a poached egg. Spoon the sauce over it and sprinkle with salt and pepper. Bon appétit! .