Ingredients
- 2 large eggs, straight from the fridge
- 1 thick slice wholemeal bread
- Bertolli spread
Method
Bring a small saucepan of water to the boil, with enough water to cover the eggs by about 2cm.
Gently lower the eggs into the water using a spoon and immediately set a timer for 7 minutes. Reduce the heat to a gentle, steady simmer (but keep checking to ensure the water stays on the boil). This should give set whites and soft, runny yolks.
Get a bowl of cold water ready next to the saucepan.
During the final 2–3 minutes, toast the bread until lightly golden on both sides. Spread with the Bertolli, taking it right to the edges. Cut into five even fingers, leaving all the crusts on, and arrange on a plate.
As soon as the timer sounds, transfer the eggs to the bowl of cold water for about 1 minute, just until cool enough to handle. Gently tap the shells all over and carefully peel, keeping the eggs whole.
Halve the eggs lengthways and place the four halves on top of the toast fingers. Grind a little black pepper over the eggs. Spoon any escaped yolk over the toast and serve straight away.
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