- 2 medium eggs
- 2 slices dark rye bread (pumpernickel)
- 5g unsalted butter, for spreading
- sea salt and ground black pepper
- Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil.
- Cook the eggs in the boiling water for 6 minutes for a soft-boiled egg.
- While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers.
- Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping.