Put the egg yolks, cream and a pinch of salt into the top bowl or pot – just a small pinch, you can always add more salt later.

Ingredients

• 6 piece Egg Yolk
• 100 milliliter Whipping Cream 33%
• 3 gram Salt

Whisk continuously while heating gently. It takes quite a while, but the foam will thicken beautifully and the yolks shouldn't curdle. How can the yolks curdle? If the water boils too hard and you stop whisking.

Fry the bacon in a dry pan until crisp. Drain on paper towel to soak up the excess fat, then let it cool.

Ingredients

• 15 gram English Bacon

Blitz the bacon into fine crumbs and fold it into half of the yolk foam. You shouldn't need to add any more salt to this one – the bacon will make it plenty salty.

It's a good idea to fry all the bacon at once. Blitz part of it for sprinkling over the salad and eggs, and leave the rest whole for garnish.

Snip the cress from its growing pad, chop finely and stir into the other half of the yolk foam.

Ingredients

• 50 gram Garden Cress

Using a little of the fat rendered from frying the bacon, cook the scrambled eggs. Season with salt and pepper. Add the remaining cream and keep them nice and soft – careful not to let them set too firm.

Ingredients

• 3 piece Chicken Eggs
• 3 gram Salt
• 3 gram Black Pepper
• 50 milliliter Whipping Cream 33%

Either toss the salad in a bowl beforehand with dressing, or simply drizzle it on the plate with olive oil and a light sprinkle of fine salt. Go with whichever method suits you best.

Ingredients

• 100 gram Mixed Salad Greens
• 5 gram Salt
• 10 gram Olive Oil

Gently shape little nests in the salad to hold the filled eggshells steady. Fill one shell with scrambled eggs, another with the bacon foam, and the third with the cress foam.

Finish with a garnish of crispy bacon, maybe some quail eggs, and a very thinly sliced piece of bread toasted until crunchy.

Ingredients

• 4 piece Quail Eggs