• 4 eggs
  • 50 ml white wine vinegar
  • 500 g purple broccoli
  • 200 g smoked bacon
  • 400 g fresh linguine/ tagliatelle
  • 1 head cauliflower
  • 250 ml cream
  • 250 ml water
  • 20 ml truffle oil


  • Cauliflower Puree
  • Cut the cauliflower into small, even sized florets. Place in a pot with the water, cream and a pinch of salt. Bring to the boil and simmer for 15min or until the cauliflower is soft and easy to crush. Pour into a jug blender and blend until smooth.
  • Broccoli Linguine
  • In a hot pot fry the bacon until crisp. Turn the heat down and put in the broccoli along with a knob of butter. Blanch the pasta and strain before adding to the broccoli mix.
  • Poached Eggs
  • Bring a pot of water to the boil, add the vinegar and a pinch of salt and turn the heat down to a gentle simmer. Break the room temperature egg into a ramekin before pouring into the water. Simmer for 3 minutes before removing from the water.
  • Presentation
  • To present the dish smear a good spoon of cauliflower puree across the plate. Wind the linguine onto a fork and place on the plate. Perch the egg on top of the pasta and drizzle with a little truffle oil and rock salt, serve!