1. Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon. 2. Meanwhile, toast the bread, butter generously and spread thinly with marmite and slice into fat fingers. 3. Place your eggs in an egg cup and provide a teaspoon and a knife. 4. Cut the tops off the eggs and eat with the buttery marmite toast soldiers and a little salt. 5. Cook's note: if you use eggs at room temperature rather than straight from the fridge, they are less likely to crack in the boiling water. ---------------------------------------------------------------------------
Ingredients
