The perfect recipe for a Mother’s Day brunch. Get all the family involve.
salt and pepper, to taste
4 slices brioche
100g baby spinach
4 slices Parma ham
1- Drape cling film over a medium-size bowl. Drizzle olive oil and add a pinch of salt and pepper onto the cling film before cracking an egg onto it.
2- Seal the cling film up at the top by twisting together. Tide with a knot or a piece of string. Repeat with the remaining eggs.
3- Bring a pot of water to the boil and the bring the heat down slightly so that the temperature hovers around 95C.
4- Drop the cling film wrapped eggs into simmering water and poach for about 6 minutes. When cooked gently cut open the top of the cling film and remove the poached eggs.
5- Butter brioche and grill until golden brown.
6- In a saucepan over medium heat, add a dash of olive oil and melt a bit of butter to sauté the baby spinach for about 3 minutes. Season with salt and pepper.
7- To serve, place the grilled brioche on a plate and top with sautéed spinach. Place the poached egg on top of the spinach and layer a slice of Parma ham on top of the egg. Garnish with Italian parsley, or basil leaves.
- Instead of Parma ham you can use Serrano ham, or English ham.
- You will need good quality cling film paper otherwise the parcels will break.