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1
Prepare the sauce and set it aside.
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2
Preheat the broiler.
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3
Pour the water into a skillet (a heavy 10-inch stainless steel, aluminum or nonstick pan is suitable).
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4
Add the vinegar and bring to a simmer.
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5
Heat one tablespoon of the butter in a skillet (a 10- or 11 1/2-inch skillet is suitable).
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6
Add the ham slices and turn once.
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7
Let stand only enough to heat through, about one minute.
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8
Remove the skillet from the heat and let stand.
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9
Carefully break the eggs, one at a time, into the simmering water.
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10
Let simmer about three minutes.
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11
As gently as possible, using a heavy standard perforated kitchen spoon, turn the eggs in the water.
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12
Remove the skillet from the heat and let the eggs stand to the desired degree of doneness.
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13
Remember that the eggs will continue to cook even after the skillet is removed from the heat.
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14
The total cooking time, once the eggs are added to the water, is about five minutes.
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15
Time may vary, depending on the size of the eggs and their temperature.
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16
Line a dish with several layers of kitchen paper toweling.
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17
Using a perforated spoon, carefully remove the eggs onto the paper.
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18
Let drain briefly.
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19
Melt the remaining butter.
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20
Brush the muffin halves with melted butter and place cut side up under the broiler.
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21
Broil briefly until brown.
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22
Arrange two muffin halves browned side up on individual serving plates.
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23
Top each half with a slice of ham.
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24
Top each ham slice with a poached egg.
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25
Spoon an equal portion of sauce over each egg.
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26
Sprinkle with paprika.
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27
Garnish with parsley sprigs.
