Peel the parsnips, then grate them into a bowl, add finely chopped ginger and chilli and clarified butter. Thoroughly combine and set aside whilst preparing the other ingredients.
In a saucepan, wilt the spinach in some butter, then add grated nutmeg and season. Leave aside until ready to serve.
In a small pan create 3-4 inch shaped circles out of the grated parsnips and fry until golden on both sides. This should take 2-3 minutes on each side. If you are unsure, test one to check if it is fully cooked then remove from the heat and drain the oil off before keeping warm in the oven.
In a saucepan, boil water with vinegar. Crack one egg at a time into the water and poach until soft and the yolk is still runny on the inside.
You are ready to serve, assemble by placing the parsnip hash brown at the bottom of a plate, top with wilted spinach, your soft poached egg and micro herbs.