Baked eggs, scallops, cauliflower cream, crispy jamón

Method

For the cauliflower purée, in a large saucepan bring the milk and water to a simmer and cook the cauliflower until tender. Strain the cauliflower, retaining a little of the cooking liquid. Transfer the cauliflower to a jug blender, add the pepper and truffle oil and purée until smooth and creamy. Add the butter, season to taste and continue blending. If the mixture is very thick and hard to blend, you can thin it with a dash of the retained cooking liquid. For the sautéed leek, halve the leek lengthwise, then wash and drain it well. Slice thinly. Sauté the leek in a small saucepan over low heat in the olive oil until tender. Season to taste. Preheat the oven to 200°C. Place four small (300 ml) cast-iron cocottes in the oven for 10 minutes. Transfer the cocottes to the stove top over medium heat. Add 2 tablespoons of the cauliflower purée to each pot. Divide the spinach equally between the four cocottes, then cook until the spinach has wilted. Break three eggs into each cocotte, top with 1 tablespoon of the sautéed leek and cook for a further 2 minutes. Stir gently so as not to break the yolks. Transfer the cocottes to the top shelf of the oven set to grill function, and cook for another 3 minutes or so, to cook through and to colour. The dish is ready when the egg whites have only just cooked and the yolks are still runny. Season the scallops and cook them in a hot pan over high heat with a little olive oil, for 1-2 minutes on each side (you are just sealing them, rather than cooking them all the way through). Place three scallops on top of each cocotte and finish with some crispy jamón pieces. Serve with crusty baguette.