Recipe: perfect egg sandwiches

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.