Sunday brunch

Directions

1. 1
   Put water in a pan and heat.
2. 2
   Toast the bread.
3. 3
   Lightly drizzle with olive oil while it is still hot and line with a paper-thin slice of serrano ham and some shavings of parmesan cheese.
4. 4
   Put in the oven at 80 degrees - just hot enough so that the ham and cheese sweat while the egg is boiling.
5. 5
   The water should be boiling by now, so carefully put the egg in and time exactly 5 minutes.
6. 6
   When the pinger goes, empty the pan and run cold water over the egg to halt the cooking process.
7. 7
   Take the toast out of the oven - the ham and cheese will be soft and sweaty (in a nice way!).
8. 8
   Gently tap the egg on a hard surface and carefully peel half
9. 9
   Ease the rest of the egg out of the remaining shell with a teaspoon over the toast.
10. 10
    Add salt and pepper and eat while still warm.