The perfect recipe for a Mother’s Day brunch.  Get all the family involve.


Olive oil

salt and pepper, to taste

4 eggs

10g butter

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.




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