Poached eggs with chives

Cut the chives very finely.

Bring water with salt (and a small dash of vinegar) to a boil in a frying pan.

Meanwhile, toast the slices of bread in the toaster or under the oven grill.

Break the eggs one by one above a cup and let them slide into the water.

Allow the protein to solidify in 3-4 minutes, the egg yolk may remain liquid.

Make sure the water just does not boil, then the eggs stay the best.

Put the toasted slices of bread on plates, brush them with mayonnaise and put a slice of ham on them.

Take the poached eggs with a slotted spoon from the water, let them drain and put them on the ham.

Cut them open with a pointed knife, so that the liquid egg yolk runs out.

Sprinkle the chives.