Gone are the days of limp, soggy, virulent yellow eggs, time to get hip and try your hand at poaching fresh, free range ones.

Is it a 10-minute meal? You betcha! You can get from ingredients to digestion in under 20 minutes (um, not that I’m counting or anything), so score one for Jamie!

The trick, as always, is in the preparation. This dish substitutes bacon for pre cooked ham, so really the only thing you have to worry about ‘cooking’ per say are the eggs.

Basically bring your salted water to the boil, plop in your little eggys, one at a time, adding the others as the one ahead of it starts to cook.

Toast up your muffins and infuse them with garlic oil and a slice of tomato, adding the ham.

Once the eggs are done place them atop the muffins and add a dollop of the delicious sauce, a mix of Crème fraiche, mustard and Parmesan.

Finish off the dish with some dressed greens, in this case blanched baby spinach dressed with a simple olive oil and lemon dressing.

I personally find it best served with a cup of coffee. I’m old fashioned and still like to grind my own beans and use a french press, but to each their own, either way, settle back, read the paper, tuck in.