2 slices of lean ham
1 tomato chopped
fresh parsley chopped
First, poach your eggs. Gently boil some water in a pan. Just before cracking your eggs, give the water a little stir to form a whirlpool effect. Then crack your eggs and cook them for about 5 minutes. Honestly I don't always time it, I just go by the looks. Meanwhile toast your English Muffins, and warm your ham in a small fry pan.
When the toast is done, put a little butter on it if you like, and put a slice of ham on each muffin.
Remove the eggs with a slotted spoon and place on top of your toast. Top with some tomatoes and parsley.