Ham & Cheese
with poached egg and salad

  • Makes 4 servings
  • Total time: 50 minutes

A small amount of acid in the poaching water helps set the egg whites. The vinegar won’t affect the flavor of the eggs at all.


  • ¼ cup white wine vinegar
  • 1 T. minced shallots
  • 2 t. Dijon mustard
  • 1 t. honey
  • 3 T. olive oil
  • Salt and pepper to taste
  • 4 slices ciabatta, buttered, toasted
  • 4 T. apricot jam, divided
  • 4 slices Black Forest ham
  • 4 slices thinly sliced Swiss cheese
  • 1 T. white vinegar*
  • 4 eggs
  • 4 cups spring mix lettuces


Preheat broiler. Combine white wine vinegar, shallots, mustard, and honey in a small bowl. Slowly drizzle in oil, whisking constantly until emulsified. Season with salt and pepper, and set aside. Spread each slice of toasted ciabatta with jam, then top with ham and cheese; set aside.

Bring a saute pan of water to a boil; add white vinegar and reduce heat so water maintains a bare simmer. Carefully add eggs to water one at a time and poach until whites are set and yolks are cooked, 3–5 minutes for soft-poached.

To serve, toast sandwiches until cheese melts; toss lettuces with vinaigrette and arrange some of the salad on top of each sandwich. Gently lift eggs out of water with a slotted spoon, blot lightly to remove excess water, and place on top of each salad. Finish with salt and pepper.