Rustic sandwich with braised maple ham, smoked mayo and a poached egg |

Preparation time: 150 min

Preheat your Oven at 400 °F

• Maple ham

  Into a big braising pot, put everything in and cover it with a big layer of aluminium foil. Cook it all night at 275F for an entire night or if in a hurry, 400F for 2 hours. Before making any slices or cutting it, let it rest 30mins.

• Poached egg

  Portez une grande casserole d’eau à ébullition avec le vinaigre. Plongez les oeufs à ébullition, les laisser 5 à 6 minutes durant l'ébullition.

  Les refroidir rapidement sous l,eau froide, les écaler avec délicatesse.

• Tomato smoked mayonnaise

  In a kitchenaid, if possible, add the Dijon mustard and the egg yolk. Mix everything at medium speed (5-6) for 2-3mins until the blend is entirely homogenous. Bring the speed up (8), then gently pour the oil slowly until a very smooth and silk mass begins to form. Add the remaining oil back at medium speed (6), then add everything that's left; the vinegar, the tomato paste and the liquid smoke. Salt & pepper to taste.

• Montage

  Be generous with the mayonnaise on the grilled bread. Add thin, thin slices of ham and lastly the perfectly poached egg. Done.

• Bread

  Toast your slices of bread on both sides in the oven with a little bit of butter.