Oven Baked Egg with Salmon and Seaweed Sea Salted butter

Instructions

• Cut potatoes into wedges, wash well to remove any starch, place into suitable sized pan and cover with cold salted water, bring to the boil
• Turn down to a simmer and cook for 5 minutes.

Wilted spinach

• Wash and drain the spinach removing bruised leaves and long stalks.
• Place a large sauce pan on high heat, add the spinach with 5loz of cold water, cover with a tight fitting lid and cook for 1 minute.
• Drain the spinach well and dry on absorbant paper, season with Cornish Sea Salt & Luxury Pepper, nutmeg and ground mace.

Cornish Seaweed Sea Salted butter

• Cut the butter into cubes.
• Wash, dry and finely chop the chives and place in the bowl with butter.
• Add the lemon juice, zest and Seaweed Sea Salt and carefully mix together without damaging the chives.
• Lay a sheet of cling film onto the work surface, place the butter in the middle of the cling film and form into a sausage.
• Wrap the butter in cling film making sure it covered, twist the ends and roll until the butter becomes firm.
• Place into the fridge to firm up and slice when required.

Tomato compote

• Heat the oil in a pan and add the fennel seeds, sizzle the shallots for 2 mins until starting to soften. Add sugar and tomatoes, cook for 2-3 mins over a high heat until the tomato start to release their juice. Add vinegar and Cornish Sea Salt & Luxury Pepper, simmer for a few minutes, turn off the heat, and transfer to a plate to cool.

To finish the dish

• Pre heat the oven to 180c
• Fry the bacon until gently crisped and set aside.
• Add wilted spinach to an oven proof dish.
• Gently fry salmon for 2 minutes until the flesh has started to caramelised.
• Place the salmon on top of the spinach, add half the tomato compote, crack 4 eggs over the salmon and top with the bacon. Bake in the oven for 8 - 10 minutes until the eggs are cooked.
• Remove from oven, serve with toast and lashings of the Cornish Seaweed Sea Salted butter and tomato compote. Enjoy while hot.