green eggs and ham.

For the poached eggs.

Fill a sauce pot with water and bring to a boil. Lower heat - the idea is to keep the water just before boiling around 175ºF. Add 1/4 cup of apple cider vinegar to the water. The vinegar will help keep the white of the egg together.

Crack an egg into a small dish. Before placing the egg into the poaching liquid take a spoon and give the liquid a spin by swirling the spoon in the pot. Tip egg in dish into the center of the swirling poaching liquid. Cook for 3-4 minutes until egg whites are cooked through but the yolk is nice and runny and warm. YUM! Repeat process for as many eggs as you're cooking. I usually use two pots at the same time, so I can poach more eggs faster.

For the Leek, bacon, cream and herb gravy.

2 thick slabs of bacon, diced

1 small leek, washed and chopped

1 tsp whole grain mustard

a knob of butter

a pinch of flour

1/2 cup basil leaves

1/2 cup parsley leaves

1 cup fresh spinach

8oz heavy cream

Boil water in a small saucepot and have a bowl of ice water ready to go. Blanch the basil, parsley and spinach in the boiling water in batches. Cook each green for about a minute until bright in color. When finished, place into icewater to stop the cooking. After the greens are chilled, squeeze out any water from the herbs and spinach. Place into a blender, along with the cream, and blend until smooth.

Heat up a cast iron pan over medium heat. Place your diced bacon into the pan and render out the fat until the bacon is golden brown. Remove the bacon with a slotted spoon, reserve bacon on a paper towel. Drain most of the bacon fat out of the pan. Add the leek, butter, flour and mustard. Cook for 5-7 minutes until the leeks are cooked. Return the bacon to the pan and remove from the heat. Place herb mix into the pan with the leeks and bacon, heat gently to warm gravy before serving. Serve over poached eggs, grilled ham and toasted english muffin.