Trim the ham to fit the bread or fry the bacon rashers in a little butter until crisp.

To make the sauce, put the vinegar, mace and bay leaf in a small saucepan. Bring to the boil, then simmer over a low heat until reduced to 1 tablespoon. Remove the spices.

Pour the reduced vinegar into a liquidiser, add the egg yolks and blend well. Heat the butter in a small saucepan until bubbling. With the liquidiser running at high speed, pour the butter on to the eggs in a steady stream and blend until smooth. Season and keep warm.

Poach the eggs and toast the bread. Butter the toast, cover each slice with ham or bacon and top with a poached egg. Pour over the warm sauce and serve at once.

Carlton Food Network http://www. Cfn. Co. Uk/