Recipe: Soft Boiled Eggs with Wild Garlic Salt
A delicious and simple breakfast or brunch, perfect for spring, pair our wild garlic salt with the egg of your choice. We love this dish with large hen’s eggs or duck eggs boiled and then added to thickly buttered sourdough toast.
Ingredients
- 4 eggs of your choice
- Farm Shop wild garlic salt
- 4 slices of sourdough bread
- Salted butter
Method
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STEP 1
Fill a medium sized saucepan with water and bring to a rolling boil.
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STEP 2
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.
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STEP 3
Set your timer for 4 1⁄2 minutes for runny/dippy eggs.
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STEP 4
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.
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STEP 5
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.