Poached egg with ham and hollandaise sauce

Cut the basil into thin strips.

Bring plenty of water in a frying pan with the vinegar and a little salt to the boil.

Brush the slices of bread on both sides with 1/3 of the butter and roast them in a hot grill pan.

Put them on plates and spread them with the loosely folded slices of ham.

Break the eggs one by one above a cup and let them slide into the frying pan in the boiling water.

Fold any strands of protein with a fork around the eggs.

Poach the eggs against the boil for 3 minutes until the protein has just solidified.

Meanwhile, melt the remaining butter in a saucepan.

Spoon the eggs with a slotted spoon on a plate and keep them warm under a lid.

In the blender, mix the egg yolks with salt and freshly ground pepper, the lemon juice, the hot water and the melted butter into a nicely bound sauce.

The sauce is probably still warm, otherwise heat the sauce in a saucepan on a low heat, but do not let the sauce boil anymore.

Place a poached egg on each slice of bread with ham and spoon over a few tablespoons of Hollandaise sauce.

Garnish with the basil.