Ingredients
Cornish Sea Salt flakes, to season4 large eggs, at room temperature
4 thick slices white bread
Butter, softened
- Bring a saucepan (large enough for the eggs to sit in one layer) of salted water up to a boil. Carefully lower the eggs into the pan, turn down to a gentle simmer and cover the pan. Set the timer for 4 minutes.
- Meanwhile toast the bread. Once the eggs are cooked, immediately transfer to egg
cups. Spread the butter onto the toast and cut into soldiers, sprinkle with some salt. - Serve the boiled eggs with the salty soldiers and a teaspoon to crack the top!