A British classic, the Black Headed Gull egg, available only in early spring. These rich and creamy eggs are a joy to experience. A wild food, hand gathered, they are delicious lightly boiled for four minutes and served with a dollop of caviar and toast points. What a breakfast!

Recipe

Poached gull eggs with smoked salmon

Red basil micro herbs
Gull's eggs
Smoked salmon cut into circles 50mm radius
celery salt

Toast cut into circles 50mm radius

Boil water in a saucepan, when on a slow rolling boil gently drop the shelled gull's eggs into the water. The water must never be more than a slow boil. Cook for 4 minutes. Remove from pan and place in ice cold water. Neaten up any ragged edges and carefully dry with kitchen roll.

On a plate arrange a small heap of red micro basil, place a circle of toast, then top with a salmon circle then place the gull's egg. Sprinkle with celery salt. (And perhaps a dash of Hollandaise to finish it off.)