Serves 2-4
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.
Recipe Category

You will need

2 – 4 eggs
Ina Paarman’s Seasoned Sea Salt
2 – 4 slices of toast
cherry tomatoes
carrot sticks
cheese blocks
1 apple, cut into 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.
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.