Boiled eggs with Marmite soldiers

Method

Place the eggs in a small pan and cover with cold water. Place on the hob and slowly bring to the boil. When the water begins to simmer, set a timer for 5 mins. This will give you an egg with firm white and runny egg yolk. Boil for an extra 1 min for a firmer result or 1 min less for a runnier egg. Meanwhile, toast the bread on both sides, then spread with butter and Marmite. Remove the crusts and cut each slice of toast into four thin soldiers. Remove the eggs from the pan with a spoon and place in egg cups. Carefully cut the top off the eggs and serve with the soldiers.