1. In a skillet put Pimiento Morrón en Tiras sweet red pepper, ham, Crema de Espárragos cream of asparagus soup, milk and water. Cook for 3 minutes over medium heat.

2. In a small pot mix water and Vinagre de Manzana vinegar. Bring to a boil, reduce heat, whirl; while whirling pour one egg at a time. Cook 4 to 6 minutes. Strain, set up on toasted bread and cover with Crema de Espárragos cream of asparagus soup and Pimiento Morrón en Tiras sweet pepper.