PREPARATION:

Fill half a pot with water, place it on the stove and heat up. Place a matching heatproof bowl on top of the pot. It is important that the boiling water does not reach the bowl in which the eggs are to be cooked. Separate the whites from the yolks of two eggs. Melt the butter. Place the yolks in the heatproof bowls and steam while stirring constantly. Add a teaspoon of vinegar and salt and pepper to taste. Add the melted butter to the yolks and stir until the sauce mixture is airy and consistent.

Fry the thin slices of prosciutto. Remove the prosciutto from the pan and heat up the slices of bread in the same frying pan. Set the bread on plates covering it with prosciutto slices.

Boil water in a large pot. Break the remaining eggs one by one and place them in a small cup. Slowly pour the egg from the cup to the boiling water pot and poach for 3 minutes.

Place the poached eggs on top of the bread and prosciutto and top with Hollandaise Sauce and chopped parsley leaves.