Boiled Eggs

Boiled egg served in an egg cup with slim strips of buttered toast is one of life’s great culinary treats. Good for breakfast or for lunch with cheese blocks etc.



  • small saucepan
  • tablespoon
  • sharp knife


  • 2 – 4 eggs
  • Ina Paarman’s Seasoned Sea Salt
  • 2 - 4 slices of toast
  • butter


  • cherry tomatoes
  • carrot sticks
  • cheese blocks
  • 1 apple, cut into small wedges
  • Ina Paarman’s Creamy Honey Mustard Dressing OR Ina Paarman’s Sweet Chilli Chutney for dipping
How to boil an egg

Place eggs in a saucepan with warm tap water to cover the eggs with 3 cm of water. Bring to the boil and cook for only one minute. Remove pan from heat, cover saucepan with a lid and leave eggs to stand for 4 – 5 minutes for medium soft.

Serve eggs in egg cups.

Butter toast and cut into fingers.

For Lunch

Arrange tomatoes, carrot sticks, cheese blocks and apple wedges on a plate.

Pour Honey Mustard Dressing into a small bowl for dipping the vegetables and cheese.