Delicious poached egg sandwich

Combine heavy cream, 2 eggs, lemon zest, salt, pinch cayenne pepper, and nutmeg in a bowl.

Toast bread until lightly browned.

Divide the toast and top with Havarti cheese and top with ham.

Bring 2 pieces toast together to make 2 sandwiches.

Dip the sandwiches in the batter. Turn several times to coat evenly.

Melt butter in a skillet over medium heat.

Place the sandwiches in the pan and cook until the outside is lightly browned and the cheese is melted, about 4 minutes per side.

Fill a large saucepan with 2 inches of water and bring the water to a boil.

Reduce heat to medium-low, add vinegar and keep water on low heat.

Crack egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining egg.

Cook the eggs until the whites are set and the yolks are thickened but not firm, about 2 1/2 to 3 minutes.

Top each sandwich with a poached egg and a pinch of cayenne pepper.