At the bottom of the bowl, there sits a bed of mashed ratte potato, a type of small potato with a unique nutty flavor and smooth, buttery texture. On top of that are little bits and pieces of chorizo iberico and buckwheat. Last but not least, as a result of being delicately poached at a precise 64 degrees celcius for 55 minutes, we have our organic egg with a perfect runny egg yolk. This dish was my favourite part of the meal.