I learnt this from some vegetarian friends, and it really sends boring egg sandwiches into the stratosphere. Personally, as I ve had enough ordinary sandwiches to last a lifetime, I like to eat it as an open sandwich with lots of filling.
For one helping
2 large eggs/3 small ones
Handful of chopped
flat-leaf parsley
3 oz butter
Lemon juice, salt and pepper
Sliced white bread
Boil the eggs until they re not quite hard for about five minutes then, using gloves of kitchen paper, peel them while they re still hot. Drop them into a basin into which you ve already put 2oz butter, a teaspoon of lemon juice, salt and pepper to taste. Break up the eggs into small pieces with a fork, ensuring that the butter melts beside the hot eggs. When fully mixed, add in the parsley. Slightly butter the bread and pile the still warm egg mixture on top. Chives, chervil or tarragon make a change from the parsley.
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