How to cook an ostrich egg

Florentine Head Chef shows how to cook the largest egg in the world

Recently launched, brand new all-day dining restaurant and bar, Florentine, has an all-day, eggs-any-way menu.

It plays host to the alternative Full English: an opportunity for six people to take on the King of the egg family, The Ostrich Egg.

This unique dish includes an entire egg fried or scrambled accompanied with generous helpings of Portobello mushrooms, heritage tomatoes, streaky bacon, Cumberland sausages and black pudding.

Showcasing the best of artisan produce, homemade flatbreads and expertly-crafted international sharing plates, the star of the show garnering attention is the signature, hyper-seasonal Ostrich Egg feeding up to six people (or four, if extremely ravenous), as part of their daily 'Full English' on the menu, priced at £65.

Florentine opened its doors on London’s buzzing South Bank, opposite the newly reopened Lambeth North tube.

The casual dining menu includes weekend specials of Bottomless Brunch on Saturdays and slow-cooked roasts on Sundays including the ‘Tomahawk’ - a 35-day aged rib of beef to be shared between two, sure to satisfy even the choosiest carnivores.

Florentine is in 6 Hercules Road, Lambeth, SE1 7DU.