Egg Gratin

• 1 tbsp white vinegar
• 4 None large eggs
• 4 thick slices sourdough bread
• 1/3 cup heavy cream
• 2 tbsp grated Parmesan cheese
• 1 clove garlic, minced
• 4 slices ham
• 1/2 cup Cheddar cheese, grated
• None None fresh chervil sprigs, to serve
• None None spinach leaves, to serve

1. To poach the eggs, half-fill a deep saucepan or frying pan with water. Add vinegar. Bring to a simmer over low heat. Crack an egg into a small bowl then slide into simmering water. Repeat with remaining eggs. Cook for 2-3 mins, until whites have set and yolks are still runny. Remove eggs with a slotted spoon.
2. Preheat broiler. Line a baking tray with foil. Lightly coat bread with oil. Arrange on prepared pan and broil for 2-3 mins per side, until toasted. Top with ham.
3. In a small bowl, stir cream, Parmesan and garlic together. Spoon 1/2 over toast. Top each with a poached egg then spoon remaining cream mixture over top. Sprinkle with Cheddar and season to taste. Broil for 4-5 mins, until cheese melts. Serve with chervil and spinach.

white vinegar, eggs, bread, heavy cream, parmesan cheese, clove garlic, ham, cheddar cheese, chervil sprigs, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/34359 (may not work)