Brunch

This is my best brunch, using up the last egg given to me by Rob from totally free range chickens in Denmark, and the first one from a supermarket free range box. There is a huge difference in the taste and size of the yolks as well as colour.

I like the poached eggs to be so runny that it's hard to separate the yolk from the white. As much of the white as possible should be removed and given to Rufus before serving. Toast and egg should be topped with salt and pepper and a well grilled field mushroom.

This is plate-lickingly good.