Ham Sandwich with Poached Egg

ham sandwich with poached egg

Ham Sandwich with Poached Egg

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Servings: 4
Calories: 233


  • 4 slices white bread each weighing about 2 oz
  • butter
  • 4 eggs
  • 3 pints water
  • salt
  • 2 tablespoons vinegar
  • 4 oz piece lean cooked ham
  • 4 teaspoons mayonnaise
  • 4 teaspoons tomato ketchup
  • 4 generous pinches of coarsely ground white pepper


  • Toast the bread, leave it to cool, then butter on one side only. Crack the eggs one at a time into a cup. Bring the water to the boil with a generous pinch of salt and the vinegar, reduce the heat, then slide the eggs one at a time into the gently simmering water.
  • Remove the saucepan from the heat and, using a broad knife, try to stop the egg white spreading too much. Return the pan to the heat.
  • As soon as the water begins to boil once more, remove the pan from the heat and leave the poached eggs to finish cooking in the hot water for 4 minutes.
  • Cut the ham into even strips. Lift the eggs out of the water, cut off some of the white to even up the edges and leave the eggs to cool.
  • When cool, place each egg in the centre of a slice of toast, surround with the ham and top each egg with a stripe of mayonnaise and a stripe of ketchup. Sprinkle the egg whites with the pepper.
Calories: 233 kcal
Carbohydrates: 14 g
Protein: 14 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 610 mg
Potassium: 187 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 266 IU
Vitamin C: 1 mg
Calcium: 104 mg
Iron: 2 mg
Ingredients Ham and Gammon, Pork
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