Ingredients

• 1 tbsp white wine vinegar
• 6 free-range eggs
• 25g/1oz butter
• 400g/14oz baby spinach leaves
• washed and drained
• generous splash double cream
• 100g/3½oz plain flour
• 100g/3½oz panko breadcrumbs
• 50g/1¾oz grated Cheddar or Parmesan cheese
• sunflower oil
• for deep frying
• salt and freshly ground black pepper
• 4 rashers smoked streaky bacon
• grilled until crisp and broken up
• 1 tsp truffle oil

Directions

• Bring a wide
• shallow pan of water to the boil and add the vinegar. Crack four eggs into individual cups. Stir the boiling water to create a ‘whirlpool’. Pour in the eggs one by one. Bring the water back to the boil and cook the eggs for 2½ minutes. Remove the eggs from the water with a slotted spoon and plunge them into a bowl of iced water. Leave to chill until required.
• In a large frying pan or wok
• melt the butter and add the spinach. Cook over a high heat for 2 minutes
• or until just wilting. Stir in the cream
• reduce the heat
• then season with salt and pepper.
• Put the flour in a small bowl. Beat the two remaining eggs in a second bowl. Mix the breadcrumbs and cheese together in a third bowl. Carefully remove each poached egg from the iced water and pat dry with kitchen paper.
• Gently coat each egg in the flour
• then the egg and then the cheese and breadcrumb mixture. Place on a baking tray and cover with cling film. Put in the fridge for 10 minutes.
• Meanwhile
• heat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Deep fry the eggs for 2—3 minutes
• or until brown and crisp. Drain on kitchen paper.
• Meanwhile
• reheat the spinach and divide between four warmed bowls. Top with the eggs and garnish with crispy bacon and a few drops of truffle oil.