If you’ve been to any of their previous establishments (The Humble Loaf/Gastrosmiths), you’d be able to trace the origins of this dish. Here we’ve got perfectly poached eggs seated above some tender spinach, then smothered in a luscious blanket of pickled shallot beurre blanc tszujed up with some jamon serrano and olives. Quite the mouthful, but take a bite and man it’s an utter fireworks of flavours. I love the acidity brought across by the pickled shallots and olives! It gave the creamy beurre blanc a fantastic brightness that works fabulously with the rich molten yolks and nutty house-baked multigrain bread.