I don’t like soft-boiled, hard-boiled or fried eggs. But I adore poached eggs on a sandwich without béchamel sauce or spinach, but rather in a crusty roll, loaded with cheese and other delicacies.

To make our poached eggs special this weekend we dug into our stash of Tuscan culinary souvenirs: the fresh pepper pecorino and the wild boar polpa (cured ham) bought in Pienza. This special poached egg sandwich Tuscany also has a slice of apple lightly fried in butter and honey-mustard.

Fresh-baked Sunday rolls were bought at the bakers, the deep copper frying pan was set on the stove and water brought to a simmer and we were ready to roll.

First we cut paper-thin slices of the fragrant polpa and pepper hot fresh pecorino. Peel and cored the apple, leaving it whole and making about 6 slices of each peeled apple. Heat butter and honey-mustard in a small pan over low heat and let the apple slices soften without falling apart about 5 minutes turning carefully several times. Leave the slices in the pan with the heat off until needed.

The eggs were broken into little bowls each egg in its own bowl. This makes it fun and easy to do with kids, prevents shells in the water or the egg, and makes the whole process easier with less finger-burning and wet sleeves.

So we have the crusty rolls, cut through the middle, on the insides of the rolls we put mustard (everyone has a favorite kind in our house extra-hot, estragon, honey-dijon) you could also put your favorites sauce hot or not, then the wild boar ham (or any other type of ham you enjoy – cured, smoked or baked), and lastly the cheese. In this case pecorino but any delicious cheese that melts well will do.

Have white vinegar (I used estragon), salt and a fresh pepper grinder at the ready.

And now for the highlight – how to poach the eggs.

• Heat water enough to cover the eggs so they don’t stick to the bottom in a deep pan with a lid to a boil.

• Add 1 TBSP of vinegar, lower the heat to a simmer. Do not add salt and do not cook more than 4 eggs at a time.

• Break the eggs individually placing each in its own little bowl or teacup, making sure you don’t break the yolks.

• Then using a wire whisk or a wooden spoon, stir the simmering water so as to create a fast whirl in the water, like water going down the drain. Put down the whisk or spoon and take up the bowls sliding each egg into the water separately while the water is still whirling. This helps the egg wrap around its self.

• Turn off the heat and place the lid on top of the pan. Wait 3 minutes for medium-soft eggs, or more time according to your tastes.

Puuting it all together:

• Take the roll with the mustard, ham and cheese and add a slice of apple on the bottom half of the roll.
• Remove the egg from the water with a slotted spoon, making sure to drip off as much water as possible into the pan. Place the egg carefully into the roll. Salt and pepper to your taste.

Squish carefully and eat. YUUUUUUMMMMM….. more!!!!!