Ham hock, poached eggs and spinach sauce

Instructions

1. Fill a large saucepan with cold water. Add carrot, celery, onion halves, cloves and bay leaves. Add your ham hock in. Bring to the boil. Then turn down and simmer gently for 1½-2 hours. The time will vary depending on the size of the hock.
2. Remove ham hock from the liquid. Place on board and when cooled enough to handle, shred the meat from the bone.
3. Heat a saucepan over medium heat, and add vegetable/olive oil and sliced onion. Stir to coat and cook until softened. Add spinach, a pinch of salt and pepper then cook briefly. Add the cream and nutmeg to the pan to heat through. Take off heat and blitz mixture in a blender to a rough puree consistency.
4. Bring a saucepan or shallow pot of water to a simmer and add vinegar. Crack an egg into a small bowl. Using a spoon, stir water around in a whirlpool. Carefully pour egg into the centre water and cook. This will take 2-3 minutes. Use a slotted spoon to removed egg and set egg aside to drain on a clean cloth while cooking remaining eggs the same way.
5. To serve, place a few tablespoons of the spinach sauce on the base of each serving plate, place an egg in the centre and then place the meat around the egg. Garnish with herbs if desired. You could also add toast to serve.