Instructions: Bring enough water to the simmer to cover the eggs well when they are added. Add the vinegar and two teaspoons salt. Carefully crack the eggs into the water and cook until the whites are set and the yolks still runny. Using a slotted spoon, remove eggs and drain on paper towels.

Arrange one slice of toast on each of two plates. Top each slice with a folded-over ham slice. Top the ham with the eggs. Spoon cheese sauce over.

Sprinkle each serving with a little paprika and garnish with a small parsley sprig. Serve with tomato slices seasoned with salt and pepper to taste and garnished with chopped basil.

CHEESE SAUCE:
Melt butter in a small saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring vigorously with the whisk.

Add the cream, nutmeg, cayenne, salt and pepper to taste. If the sauce seems too thick, add a little more milk or cream. Bring to the boil and remove from the heat. Immediately add the cheese, stirring until it melts. Reheat but do not boil.

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