Meals and Courses

Boiled Egg with Mustard Soldiers

prep 5 mins cook 5 mins
  • 2 teaspoons wholegrain mustard, or to taste
  • 50 g (2 oz) unsalted butter, softened
  • 4 large eggs
  • 4 thick slices of white bread
  • black pepper
  • mustard and cress, to serve

Beat the mustard, butter and pepper together in a small bowl.

Cook the eggs in a saucepan of boiling water for 4–5 minutes until softly set. Meanwhile, toast the bread, then butter one side with the mustard butter and cut into fingers.

Serve the eggs with the mustard soldiers and some mustard and cress.

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