A delightful twist on the classic British breakfast, featuring soft-boiled eggs paired with savory toast fingers.
Fill a small saucepan with water and bring it to a gentle boil.
Using room temperature water helps the eggs cook evenly.
Carefully place the eggs into the boiling water and cook for 4 minutes.
Use a slotted spoon to lower the eggs into the water to prevent cracking.
Turn off the heat and let the eggs sit in the hot water for an additional 15 seconds.
This step ensures the yolks are perfectly set.
Toast the bread slices until golden brown.
Adjust the toasting time based on your preference for crispiness.
Spread butter and a thin layer of marmite on the toasted bread, then cut into strips.
Cut the toast into strips that are easy to dip into the eggs.
Place the eggs in egg cups, cut off the tops, and serve with the toast fingers and a sprinkle of salt.
Serve immediately for the best taste and texture.
