Hard-boiled eggs are my favourite type of egg. They’re quick to do, easy to do and you’re getting the all the flavour from the gorgeously runny yolk and firm white. Totally untouched.

Ingredients

• 2 large eggs (I used Burford Browns, they have an amazingly orange yolk)
• 2 slices of crusty bread
• butter
• salt and pepper to taste

Get a pan of water on the hob and heat it to a rolling boil. Toast your bread before you put the eggs in the water. Set a timer for 4 and a half minutes and get you plate, cutlery and cup of tea ready. Lower your eggs into the water, set your timer and sort your soldiers out. Butter your bread, i like to twist the salt and pepper onto my soldiers, it’s easier than seasoning your eggs, and cut into 1cm think fingers. When your timer is done, quickly run the cold tap into the pan to prevent the eggs from cooking further. Even if there’s no water in the pan, if the eggs still feel warm they’re still cooking, so the cold water is a must! Pick out of the water, crack open and enjoy!