Place the tomato, onions and thyme in a small mixing bowl. Add the olive oil and lemon juice, and season to taste. Set aside.
Now cut an A4-sized piece of clingfilm and place it over a soup bowl. Spray the clingfilm with cooking spray. Break 1 egg carefully over the clingfilm, add a small pinch of salt and gather the clingfilm into a knot at the top. Repeat with the other egg.
Toast the bread slices in a hot frying pan on both sides. Bring a saucepan of water to the boil, turn down the heat to medium and submerge the clingfilm eggs, using a spoon to keep them underwater. Let them cook for 2 - 3 minutes before removing them from the water and placing them carefully in the soup bowl to rest.
Smear the bread slices with mustard and top with the salami, followed by the leaves if using. Arrange the slices on a plate and drop dollops of the tomato salsa evenly over them.
Lastly, carefully add the poached eggs from the clingfilm with a large spoon. Season to taste.
Tip: A classic way of eating poached eggs is with some ham on an English muffin, drenched in Hollandaise sauce. Make this quick ÔcheatsÕ Hollandaise: Place 2 egg yolks, a glug of olive oil, a dollop of mustard, a pinch of salt and some water to thin it out a little bit in a saucepan, and cook over medium heat for at least 5 minutes while whisking continuously for a smooth consistency.Extracted from “Munch” by Hein Scholtz (Random House Struik)
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