Potato wrapped Bantam egg with broccoli puree and wild garlic soup by Simon Hulstone

Steelite International

Steelite International

Standard Supplier 16th May 2014

Potato wrapped Bantam egg with broccoli puree and wild garlic soup by Simon Hulstone

Potato wrapped Bantam egg with broccoli puree and wild garlic soup by Simon Hulstone in association with Steelite.


  • 4 bantam eggs very soft boiled (3.5mins) and peeled
  • 3 heads of broccoli- chopped blanched and frozen in a paco jet container
  • 2 maris piper potatoes
  • 500g wild garlic leaf
  • 1 leek
  • 1 onion
  • butter
  • 1 litre chicken stock


1/ using a Japanese vegetable spaghetti machine put the potato on and turn into thin spaghetti strips, use the spaghetti to wrap the soft boiled bantam egg and set aside.
2/ paco the broccoli 3 times and remove what you need , reheat with a little butter.
3/ finely chop the leek, onion and half the wild garlic, sweat down and add the chicken stock. Cook until soft , blend and add remaining wild garlic .pass and set aside.
4/ season puree and soup . pour soup into a separate jug ready for service. Deep fry the egg for 3 minutes at 170c, drain and season. Place puree onto plate and egg on top . garnish with broccoli shoots and garlic flowers. Serve.

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