BOILED EGGS WITH TOAST SOLDIERS

PREP + COOK TIME 10 MINUTES SERVES 4

4 eggs, at room temperature 4 slices white bread

30g butter, softened

1 Place eggs into a medium saucepan; add enough cold water to cover the eggs. Put the saucepan on the heat; use a wooden spoon to stir the water constantly until it boils. This will ensure that yolks are in the centre of the eggs when they are cooked.

2 Boil, uncovered, for 3 minutes for a set egg white and soft yolk or 5 minutes for hard-boiled.

3 Meanwhile, toast the bread, then spread it with softened butter. Using a bread knife, cut crusts off the toast, then cut into four strips (“soldiers”).

4 Empty the hot water out of the saucepan into the sink, being careful not to crack the eggs; hold the saucepan under cold running water for 1 minute or until the eggs are cool enough to hold. This will stop a dark ring forming around the yolks.

Serve the eggs in egg cups with toast “soldiers”. A Cover the eggs with water in saucepan. Stir constantly, over heat, until the water boils.

B Use a bread knife to cut the crusts off the buttered toast. Cut each slice of toast into four “soldiers”.

C Use a butter or small serrated knife to cut the tops off boiled eggs, so you can dip the toast into the yolks.