Classic Poached Eggs on Smoked Gouda, Ham and Sourdough Toast

Ah, the life of leisure. Waking to a serene, sun-dappled room, allowing ample time to lounge amongst 1,000 thread count Egyptian cotton sheets, wrapping yourself in a soft, lavender scented robe and sliding on those fluffy slippers before padding down plush carpeted stairs to the scents of fresh coffee and something sweet baking. Only in the movies, right? Perhaps, but whip up this delicious breakfast recipe and you’ll forget about all of that stuff. It’s just up to you to figure out lunch

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4 eggs

4 slices sourdough bread

8 slices honey cured ham

4 slices smoked Gouda cheese

parchment paper

1 tablespoon salt

fresh cracked pepper

freshly ground sea salt

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Preheat oven to 375 °F. While water is heating, toast the sourdough bread. On a parchment paper lined baking pan, layer each piece of toasted bread with two slices of ham and one slice of Gouda cheese. Bake for 7 minutes or until the cheese begins to melt (while you’re poaching the eggs). When water reaches a boil, add 1 tablespoon salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Allow them to poach until the whites are solid and the yolk has thickened, but isn’t hard, about 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water and transfer to a warm plate. To serve, top each piece of ham and cheese toasted sourdough bread with a poached egg and salt and pepper to taste.

Makes two servings

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