4 large handfuls of baby spinach
100 ml of cream
½ onion, finely sliced
Pinch of nutmeg
1 ham hock
1 carrot – cut in 3
1 stalk of celery – cut in 3
1 onion, cut in half
2 bay leaves
2 tbs vinegar
Get a large saucepan fill with cold water. Add carrot, celery, onion, cloves and bay leaves. Add your ham hock in. Bring to the boil. Then turn down and simmer for 1.5 – 2 hours.
Remove ham hock from the liquid. Place on board and start shredding the meat from the bone.
Add half an onion to a pan with some olive oil. Add your spinach, a pinch of salt and pepper, then flash fry. Add the cream and nutmeg to the pan to heat through. Take off heat and blitz mixture in a blender to form a rough puree consistency.
Bring a pot of water to a simmer, and add your vinegar. Crack your egg into a bowl. Grab a spoon and start to stir your water around in a whirlpool. Carefully pour your egg into the water. This will take 2-3 minutes.
Place a few tablespoons of the spinach sauce on the base of the plate, place egg in the centre, and then place the meat around the egg.