For the broccoli purée, cook the broccoli florets in a pan of boiling water for 3-4 minutes, or until tender. Drain and reserve the cooking liquid. Blend the broccoli florets with a splash of the cooking liquid in a food processor, adding more cooking liquid if necessary, until the mixture is smooth. Chill in the fridge until needed.
For the breadcrumbs, heat a dash of olive oil with the butter in a frying pan until foaming, then fry the breadcrumbs for 1-2 minutes, or until golden-brown and crisp. Drain on kitchen paper and set aside.
For the eggs, bring a large pan of water to the boil with a dash of white wine vinegar, then reduce to a gentle simmer. Swirl the water in the pan to create a whirlpool effect. Crack an egg into a bowl, then pour the egg into the centre of the whirlpool and poach for 3-4 minutes, or until the whites have set. Remove with a slotted spoon and drain on kitchen paper, then roll in the breadcrumbs. Repeat with the remaining eggs.
For the cream cheese, bring the cream to the boil in a small heavy-based pan and whisk in the goats' cheese until well combined, adding a tablespoon of water to the mixture if it is too thick. Pass the mixture through a fine sieve into a jug, then pour into a squeeze bottle. Chill in the fridge until needed.
Preheat the oven to 180C/355F/Gas 4.
For the soldiers, thinly slice the baguettes, lightly butter both sides of each slice and sprinkle with a bit of rock salt. Place the bread onto a baking sheet between two sheets of greaseproof paper and bake in the oven for 8-10 minutes, or until golden-brown and crisp. Remove from the oven and lightly spread with a little Marmite and drizzle over the olive oil.
To serve, place a couple of tablespoons of the broccoli purée in the centre of four serving plates and spread into a circle. Squeeze a spiral of the cream cheese on top of the broccoli purée. Place the breaded egg on top of the purée and cream cheese. Sprinkle a few toasted almonds onto the plate and finally place three soldiers each on the side of the plates. Sprinkle some grated goats' cheese around the edge of the plate and serve.
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