SOFT BOILED EGGS

Why does breakfast always taste so damn good on Sunday? Breakfast on weekdays is often mundane and can even be described as a bit of a chore, however weekend breakfasts never lose their novelty. Perhaps it has something to do with the fact that for many of us, we know that after consuming our leisurely and often naughty Saturday or Sunday breakfast we have no work commitments to attend to. If only we had the time or energy during the week to truly look forward to our breakfast, as it is the most important meal of the day. “It gets your metabolism going!’ my mother always used to say to me in my teenage years, when I sadly thought it was the cool thing to skip breakfast. Its actually incredibly uncool, as your body starts to indulge in its fat reserves and you eat more throughout the day, particularly around dinner time, the meal that should be the smallest. Definitely not the way to go to eat healthily or maintain / lose weight. So splash out and enjoy your big breakfasts!

INGREDIENTS

• 2 pieces of multigrain, wholemeal or gluten-free bread, toasted 
• 2 eggs (preferably free-range)
• 1 teaspoon fresh chives & fresh basil, finely chopped
• Optional- a few slices of tomato, to garnish 

COOKING 

1. Place eggs in a small saucepan and cover with water. Bring to the boil, then turn off the heat and leave the eggs to sit for 5 minutes. Remove from the stove and place eggs in cold water for 3 minutes. Peel eggs and place on top of toast or to the side. Sprinkle fresh herbs & sea salt on top. 

Serves / 1 

Total Preparation time / 3 minutes (to toast bread & prepare herbs)

Total Cooking time / 13 minutes 

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