2 guineafowl eggs; 1 English muffin; ham; 2 tbsp hollandaise sauce; black pepper
Carefully break the egg into a bowl so as not to break the yolk. In a small pan stir boiling salted water so that it starts to spin, tip the egg into the centre and 30 seconds later remove from the heat. Leave to stand with the lid on for 3-4 minutes. Meanwhile spike the muffin around the edge with a fork and break it in half. Toast slightly and place a slice of ham on one side of the muffin. Place the poached egg on top and pour over the hollandaise sauce. Grind some black pepper on top and serve immediately.