- 2 eggs
- 2 cups cold water
- 4 rooibos teabags
- toasted rye bread, to serve
- Ayrshire butter, to serve
- Malden salt, to serve
- lime zest, to serve
Place the eggs in a saucepan with the water and teabags and set over a medium heat.
As soon as the water starts to boil, time the egg to cook for 1 minute. Carefully remove the egg with a spoon and place in a tea towel.
Lightly crack the outer shell on a hard surface, then return the egg to the tea and cook for another 3 minutes.
Remove from the liquid and allow to cool slightly.
Carefully remove the shell, leaving the membrane intact (if you remove the membrane, the pattern will be paler).
Serve with toasted rye bread, Ayrshire butter, Malden salt and lime zest.
Cook’s tip: The pretty pattern on the toast is made using a toasting iron.
Per serving: 1 100.5 kJ, 15.4g protein, 15.6g fat, 13.2g carbs