Eggs Bennett & Dunn

Recipe By: Rory Bunting

Location: The Oak Wigmore


Ingredients for the sauce

½ a shallot finely diced

A pinch of dry tarragon

50ml white wine vinegar 

A small pinch of chilli flakes

3 egg yolks

50-100ml of rape seed oil

Small handful of chopped chives


1/3 fill a pan of water adding salt to reduce the boiling temperature at the same time prepare your toast, fill and boil the kettle. Place a large metal or ceramic bowl into the pan creating a Baine Marie and into this bowl add the vinegar shallot tarragon and chilli flakes. 

Bring the water to the boil and reduce the liquid by 4/5 turn the water to the lowest setting on your range and remove the bowl from the heat. After 30 seconds to a minute depending on the thickness of the bowl add the egg yolks and be prepared to whisk. 

Whilst constantly whisking the egg yolks return the bowl to the Baine Marie and start to add the oil making sure it has emulsified into the yolks before adding more. 

Once all of the oil has been emulsified thickening to your taste add the chives and remove the bowl placing somewhere warm, fill the pan with the boiling water from the kettle and bring the pan to a rapid boil. 

Crack your eggs into some tea cups and begin to stir the water steadily increasing your pace until a vortex appears in the centre of the pan, at this point add the eggs and immediately turn off the heat and cover the pan, wait 2-3 minutes depending on how you feel about a runny egg and plate up coating the eggs with the piquant sauce.

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Confit Belly Pork, pan fried scallops, carrot and fennel puree with a cider mustard and sorrel dressing
Recipe By: Rory Bunting Location: The Oak Wigmore Website: Ingredients for the belly: 1. ¼ side off belly pork 2. ½ a head of unpeeled garlic 3. Fresh thyme  4. 6-10 fennel seeds 5. Bennett & Dunn Rapeseed oil to cover Liberally season your pork and leave overnight to leach some of the water.  After 10 hours rinse and dry your meat placing it in an oven safe baking tray deep enough to cover the meat completely with an inch or so to spare.  Place the other ingredients with the pork and cover completely with Rape seed oil (don’t worry this can all be reused). The pork is then placed in an oven at 160 degrees for 4 hours, low and slow.  Once cooked remove from the oil keeping the excess. Now you need to press the pork by sandwiching it...

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