Seal of the lamb loin on gentle heat and cook to medium. Leave one side to rest while heating remaining ingredients. Place the onion puree to warm. Place the cooking liquor from the potatoes into a pot and warm. Add the potatoes, truffle paste and asparagus to the pot and bring to a simmer until asparagus has cooked. Warm up morels and broad beans in a small bit of butter and water. Onion PureeFinely slice 4 onions and salt them with 20g of salt for 25 minutes. Squeeze out as much water you can, and cook on a medium heat in olive oil until a dark colour has been achieved. Reduced the heat and cook until the onion has almost broken down in texture. Place into a thermomixer and blitz until a fine puree has been achieved Crispy OnionPeel the shallot and using a mandolin finely slice into thin rings. Lightly season with Malden salt and leave for 40 minutes. Rinse in cold water and then place into a cloth and squeeze out any excess water. Bring the oil up to 150 degrees in a large pot and then add the onion. Stir the onion continually till lightly coloured and then strain form oil and place onto a clean cloth. Cool down and then chop into a crumb and place into an air tight container. New PotatoCut the potato into 2cm slices and punch out circles around 4cm in diameter. Place into a sous vide bag and add a few cubes of cold butter and a small amount of water. Seal the bag and then cook for approx. 15-20 mins at 85 degrees until cooked. Strain potato and cool but reserve the cooking liquor. Remaining IngredientsTake 12 broad beans pods and remove the broad bean from the pod and blanch in water for 20-30 secs. Remove and place into iced water. Trim the morels and insure no dirt is left on the inside. Take 16 asparagus spears and trim of the wooden base of the stalk and trim of any excess on outside

Heat oven to 350°F / 180°C and arrange a rack in the middle.Prepare 4 (6 to 9 inch / 15 to 22 cm) cast iron skillets by drizzling 1 of the tablespoons of oil between them and turning to coat the insides.Heat remaining oil and butter in a large heavy skillet over medium heat.When the butter foaming subsides, add the leek and cook until soft, about 4 to 5 minutes. Add spinach, handful by handful, season with salt, and cook, turning frequently, until wilted, about 4 to 5 minutes.Divide spinach mixture among the prepared cast iron pans, leaving any excess liquid behind and divide flaked salmon among the pans.Make a deep indentation in centre of spinach in each skillet and break an egg into each hollow, trying your best to keep the yolks whole. Pour about 1 tablespoon of the cream among each skillet, then bake until egg whites are set, about 10 to 15 minutes.Top each skillet with some herbs and serve with freshly toasted bread.You can also take 2 big skillets, and break two eggs in each of them.