1 Lemon – Juice and Zest
4 Slices of Brown Bread
8 Free Range Eggs
10g Ramson Flowers – To Garnish
Salt & Pepper – To Season
100g Salted Butter
30g Wild Garlic/Ramson Leaves
10g Maldon Sea Salt
Fried eggs on our Artisan baked multi-grain bread baked from a north west supplier. Wild garlic butter foraged by our Head Chef.
To make the butter, Slice the wild garlic at a fine julienne and add to a food processor. Add butter 20g at a time until combined. It should be a vibrant green and fragrant. Finally add the sea salt.
Wilt the spinach off in a pan with a little bit of oil, add 5g of butter if you’re feeling indulgent. Season accordingly.
Next, place a pan over medium high heat, Add 2 Tbsp of oil and make sure the pan is completely covered. Crack in the eggs and cook until the white has just started to solidify. Once it has, place pan underneath grill to cook yolk till soft and runny.
Put bread in toaster and cook to personal preference.
To assemble, cut toast in the middle at an angle, place one slice on plate, followed by the spinach. Leaving a little bit on show, place other slice on top.
Place 2 fried eggs on top of toast, add salt and pepper to season.
Form a quenelle of the wild garlic butter and place at the bottom of the toast.
Finally, Zest lemon over the top and scatter ramson flowers onto the plate.
Finish with a squeeze of lemon juice, and cracked black pepper.