Dippy eggs with toast soldiers

• 4 large large eggsstraight from the fridge
• 4 white sandwich breadthick-cut slices
• 2 tbs unsalted buttersoftened
• 1 tsp flaky sea salt

1. 1

   Fill a saucepan with enough water to cover the eggs by about 2cm (1 inch). Bring to a rolling boil over high heat.

   Tip: Use a lid to speed up the boil.

2. 2

   Once the water is boiling, lower the eggs in gently using a spoon — one at a time so they don't crack. Set a timer for 6 minutes for a fully runny yolk, or 6 minutes 30 seconds for a slightly jammy centre.

   Tip: Eggs straight from the fridge need the full 6 minutes. Room-temperature eggs may only need 5 minutes 30 seconds.

3. 3

   While the eggs cook, pop the bread in the toaster. Toast until golden and crisp on the outside but still a little soft inside, about 2-3 minutes depending on your toaster.

4. 4

   As soon as the toast is done, spread each slice generously with softened butter, right to the edges so every corner gets coverage.

5. 5

   Cut each slice of toast into 4 long strips (the soldiers). They should be narrow enough to fit through the top of the egg once it's cracked open — about 2cm (3/4 inch) wide.

   Tip: A serrated knife makes clean cuts without squashing the bread.

6. 6

   When the timer goes off, use a spoon to lift the eggs straight out of the water and place them in egg cups. Don't run them under cold water — you want them piping hot.

7. 7

   Use a butter knife or the back of a teaspoon to tap firmly around the top of each egg, then lift off the cap to reveal the runny yolk inside. Sprinkle a tiny pinch of flaky sea salt over the yolk. Serve immediately with the toast soldiers on the side for dipping.

   Tip: If cooking for kids, crack the tops yourself — half the fun is the reveal, and the other half is the dipping.

• saucepan (2-liter (2-quart))
• egg cups
• toaster
• knife
• cutting board

Per serving

Nutritional values are estimates only.