Place the potatoes, sliced not too thick, the rice, salt, and pepper in a pot.

Cover with water and bring to a boil. Cook for about 15 minutes.

Carefully crack the eggs into the pot, making sure not to break the yolks, and poach them.

Serve carefully so the eggs stay whole, and add the diced ham on top.

In a small bowl, mix a little of the broth with about 1 tablespoon of mayonnaise, adding it slowly so it doesn't separate, then pour it over the dish. That's what gives it the white color. Enjoy!