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Nancy LY
Poached eggs with chives
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Directions
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Cut the chives very finely.
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Bring water with salt (and a small dash of vinegar) to a boil in a frying pan.
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Meanwhile, toast the slices of bread in the toaster or under the oven grill.
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Break the eggs one by one above a cup and let them slide into the water.
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Allow the protein to solidify in 3-4 minutes, the egg yolk may remain liquid.
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Make sure the water just does not boil, then the eggs stay the best.
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Put the toasted slices of bread on plates, brush them with mayonnaise and put a slice of ham on them.
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Take the poached eggs with a slotted spoon from the water, let them drain and put them on the ham.
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Cut them open with a pointed knife, so that the liquid egg yolk runs out.
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Sprinkle the chives.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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