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Soft Boiled Eggs

Having recently made Gran Luchito Smoked Chilli Butter, we’ve been busy experimenting with the best ways to use it. We know steak works, so we turned our attention towards eggs.
This breakfast staple goes notoriously well with the Gran Luchito range, so it was unlikely this wouldn’t be a success.
So we soft boiled a couple of free-range beauties, toasted some sourdough, spread on the butter and dipped away!

  • Prep time

    1 hour

  • Cook time

    10 mins

  • Total time

    1 hour 10 mins

  • Ideal for

    Breakfast

  • Make it

    Mexican

  • Serves

    2

How to make it

  1. Stir a teaspoon of Gran Luchito Chipotle Paste through 250g of unsalted butter, roll in clingfilm and refrigerate/freeze.
  2. Allow the eggs to come around to room temperature.
  3. Fill a saucepan to the level that will cover the eggs by 1cm.
  4. Bring water to a gentle boil. Gently lower the eggs into the water with a spoon.
  5. Start the timer as soon as you put them in. Adjust heat to maintain a gentle boil. Remove eggs after exactly 5 minutes and lower into cold water to stop cooking. You should have perfectly soft-boiled eggs.
  6. Slice sourdough and toast.
  7. While still hot, add a disc of the smoked chilli butter onto the toasted sourdough and spread.
  8. Dip away and enjoy.

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