Poached egg with potato and parma ham

Wash and prick the potatoes – microwave for 5 minutes and once cooled peel the skins off and dice.
Add
the olive oil and spray and cook to a heavy based griddle pan or frying
pan.
Fry the cubed potatoes with the chilli and some thyme.
Once the potatoes are browned and crispy on the edges, add the garlic, sea salt
and ground black pepper and fry for just a minute. If prefered, use a whole garlic clove to flavour the oil and remove
it before serving.
In
the meantime, fill a saucepan with water and 1Tbs of vinegar. Bring
this to a boil, and using a spoon stir the water to make a well in the
centre.
Break
your eggs into cups and poach one at a time. When ready, remove the
eggs with slotted spoon and drain on a tea towel or paper towel.
While
your eggs are cooking lay the Parma Ham in the griddle pan that you have
just used for the potatoes. The heat must be switched off  – there will
be just enough residual heat to crisp up each slice of Parma ham.

To assemble:
Firstly arrange the diced potatoes on the plate – top with poached eggs.
Arrange the Parma ham on the top and garnish with a drizzle of chilli/ garlic oil, a dried chilli and some fresh thyme.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s
blog, click here.