Schwarzwälder Schinken mit Eiern

Ingredients

• 4 slices Black Forest ham
• 4 large eggs
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 slices bread
• 1 tablespoon butter
• 1 tablespoon fresh parsley

Instructions

1. 1

   Fill a medium saucepan with water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer over medium heat.

2. 2

   While the water is heating, toast 2 slices of bread in a toaster or on a skillet with 1 tablespoon of butter until golden brown.

3. 3

   Crack 4 large eggs into individual small bowls or ramekins.

4. 4

   Once the water is simmering, create a gentle whirlpool in the water by stirring with a spoon. Carefully slide each egg into the center of the whirlpool, one at a time.

5. 5

   Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.

6. 6

   In a skillet over medium heat, warm 4 slices of Black Forest ham for about 2-3 minutes until heated through.

7. 7

   Season the poached eggs with salt and black pepper to taste.

8. 8

   To serve, place 1 slice of toasted bread on each plate, top with 2 slices of Black Forest ham, and add 2 poached eggs on top.

9. 9

   Garnish with chopped fresh parsley and additional black pepper if desired. Serve immediately.