for 2 servings
 

• 250 g PEMA Eight Grain Bread
• 750 ml vegetable stock
• 240 g grated parmesan cheese
  (40g for the bread soup, 200g for the fondue)
• 25 g Butter
• 2 large eggs
• 300 g of cooked beetroot (vacuum packed)
• 200 ml single cream
• 50 ml White wine vinegar
• 100 ml milk
• 10 g fresh Majoran
• Salt, pepper
• Extra Virgin Olive Oil (EVOO)

Finely cut the bread into small pieces and place in a frying pan, add the vegetable stock and bring to the boil. Reduce the heat and allow to simmer gently for 45 minutes, or until the bread has absorbed nearly all the stock and has a fluffy texture. Set aside.

Whilst preparing the bread soup, cut the beetroot into small pieces and pass through a juicer: set the juice aside. Half fill a medium sized pan with salted water, add the white wine vinegar and bring to the boil.  Break an egg into a cup, taking care to keep the yolk intact. With a whisk, swirl the water in the saucepan to create a vortex, and pour the egg directly into the centre of the vortex. After 3 to 5 minutes, when the egg is poached, carefully remove it with a slotted spoon and place it directly into the beetroot juice. Repeat the process with the second egg.

Gently heat the cream in a pan, remove from the heat and add 200g of grated parmesan, stirring in a little pepper to finish the fondue.  If the fondue is a little grainy, it can be passed through a sieve or a blitzed with a hand blender. Add the butter to the warm Bread Soup and stir in well. To serve, ladle the bread soup into bowls, add the poached egg in beetroot juice, surround with the parmesan fondue and decorate with marjoram leaves.