We have to say it, if it ain’t broke, don’t fix it – the cooking method that is… So, to tell the truth, we use the tried and tested Heston Blumenthal method for which fresh, free-range eggs are vital. However we do add a few finishing garnishes!


1. In a medium saucepan bring water to a gentle simmer, measure with a thermometer and check to 80C.

2. One at a time, crack each egg into a ramekin dish and pour it into a slotted spoon with small holes. Allow any watery egg white to drain through the slotted spoon, and discard it. The remaining egg white binds together and will not drain. This egg white has higher protein allowing it to form the perfect poached egg.

3. Lower the slotted spoon into the warm water and slide the spoon out from under the egg. Allow to poach for 4 minutes.

4. Remove the poached egg with the slotted spoon and place on paper towel to drain excess water.

To Serve

Season with salt and serve with potato rősti, buttered spinach, sautéed lardons of kaiserfleisch and poached asparagus.

Poached Heirloom Carrots
with toasted fennel seed and orange butter

One bunch heirloom carrots, peeled and washed with greens trimmed
150g butter, softened
Zest of one large orange
2 tbsp toasted fennel seeds
Sea salt and cracked pepper


1. In a bowl, fold orange zest and fennel seeds through the butter. Allow time to infuse.

2. Poach carrots in nage stock for 3-4 minutes.

3. Sauté carrots in a pan with the orange and fennel seed butter.

To Serve

Season with sea salt and cracked pepper.

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