Ham and Poached Egg on a Giant Crumpet

Make it

10 minutes | Serves 1

1. Bring a small saucepan of water to the boil then turn down the heat to low until there are just a few bubbles on the base of the pan.
2. Crack in the egg and poach for a few minutes, until cooked to your liking.
3. Meanwhile toast the crumpet and arrange a few small thin slices of ham on top.
4. Lift out the poached egg with a slotted spoon and place on top of the ham. Season with black pepper before serving.
5. Serve with Hollandaise sauce on the side if desired.