Method

1. Over a high heat, half fill a small saucepan with boiling water and add the vinegar. Bring to the boil, reduce the heat so the water is simmering.
2. Break the egg into a cup and with the lip of the cup close to the water, but not touching, gently slip the egg into the saucepan.
3. Poach the egg for 2–3 minutes until the whites are fully cooked, the yolks at this point should be cooked without setting hard.
4. As your egg poaches, toast the bagel and make the Hollandaise sauce by combining the crème fraiche, lemon juice, paprika and black pepper.
5. Remove the bagel from the toaster, and top with the spread and wafer thin ham. Remove the egg from the pan with a slotted spoon and place on the prepared bagel and finish with the sauce.