Poached eggs with jamon

Frank Camorra
Velero's (Woolloomooloo)version of poached egg and jamon sits on a salad of baby cress.
Velero's (Woolloomooloo)version of poached egg and jamon sits on a salad of baby cress. Photo: Edwina Pickles

Poaching is a fantastic way to cook. It's healthier than frying, easier to clean up afterwards as you use only one pot. When poaching eggs, always buy the freshest possible. When an egg ages, the white becomes watery and will not stick to the yolk while poaching. An easy poaching recipe (once you've mastered eggs!) involves sausages. I heat some full-bodied red wine in a saucepan, add two bay leaves and a crushed garlic clove, simmer five minutes, then poach pork sausages until cooked. I serve them with lentils.


3 ripe avocados, peeled

1/2 Spanish onion, finely diced

1 lime, juiced

8 basil leaves, finely sliced

Sea salt to taste

Tabasco sauce to taste

White vinegar

8 eggs

4 slices sourdough bread

8 slices jamon

Extra virgin olive oil


Crush avocados roughly, add onion, lime juice, basil, salt and Tabasco. Mix well.

Half fill a medium-size pot with water and add 50 millilitres vinegar per litre of water. Boil, then reduce to a simmer.

Crack egg into a small bowl, then pour egg into water gently near the edge, so egg turns with the water. Do two eggs at a time while toasting bread; when done (about 4 minutes for a 70-gram egg) place on toast with a spoonful of avocado.

Lay 2 jamon slices over eggs. Finish with a sprinkle of oil and salt on avocado.