Neil Forbes, Cafe St Honor

Beremeal Bannock, Organic Spinach, Free-range Poached Egg (serves 4) Serve with Highland Park 12 Year Old

Ingredients 65g plain our 90g beremeal tsp cream of tartare 1 tsp bicarbonate of soda Milk to bind Sea salt and freshly-ground black pepper 4 handfuls of organic spinach 4 large free-range eggs 50g unsalted butter

Method
In a mixer, or by hand, combine the our, beremeal, cream of tartare, bicarbonate of soda and a pinch of salt. Then add enough milk to make into a dough. Shape into a 1 inch thick cake and sear on a skillet or frying pan using no fat. Turn and colour on the other side, slide onto a baking tray and cook for 30 minutes in a moderate oven. Remove and cut into 4 pieces. In a thick-bottomed pot, melt the butter and wilt the spinach. Season with salt and pepper. Simmer some water and poach the eggs for 4 minutes.

Place the spinach onto the bannock, place the egg on top. Season with salt and pepper. Serve immediately with a dram of Highland Park 12 Year Old.