Soft Eggs with Lemon Butter and Sorrel

Servings: 4

Level of difficulty: easy

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

4 fresh free range eggs
1 level tsp of dry English mustard
3 teaspoons of lemon juice
4oz (100g) butter
2 tsps of cider vinegar
Salt and pepper
A handful of fresh sorrel


Method

Boil the eggs for 5 minutes exactly. Remove the shells and keep the eggs in a warm place.

Melt the butter in a small pan very gently. Mix the vinegar, lemon juice and mustard together until smooth and stir into the melted butter.

Season to taste.
Cut the eggs into quarters and place in a warmed dish, pour over the sauce.

Slice the sorrel roughly and sprinkle over the top of the eggs and serve with brown bread and butter.

Decorate with some edible flowers – pansies, calendula, rocket, borage, primrose, rose petals.