Recipe: Poached Eggs with Bayonne Ham

Bring salted water to a boil with wine vinegar. Gently crack each egg into a small ladle and pour it into the water, let it simmer for a maximum of 5 minutes. Remove the eggs carefully and arrange them on the ham previously placed on a bed of salads cut with kitchen scissors. Sprinkle with Espelette pepper and enjoy your poached eggs with Bayonne ham.
You can add a sauce made of tomato puree reheated and mixed with Espelette pepper.