- 4 hens eggs
- Durslade Farm wild garlic salt
- 4 slices of sourdough bread
- salted butter
Fill a medium sized saucepan with water and bring to a rolling boil.
Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. Slowly lower the eggs into the water using a slotted spoon.
Set your timer for 4 1⁄2 minutes for runny/dippy eggs.
While the eggs are cooking, toast your sourdough slices golden brown, then butter your toast, remove your eggs when the timer goes off with a slotted spoon onto a clean tea towel.
Then peel back the shell halfway using a teaspoon. Remove the egg from the shell on to your hot buttered toast, cut the egg to reveal the runny yolk and sprinkle with wild garlic salt, and eat.