I've had access to some lovely, hours old, big and beautiful free-range eggs recently and what with my herb garden doing wonderfully well it's been so easy to create some simple and delicious breakfasts or lunches.Just take a couple or more eggs, well you know how to boil an egg, I do it for no more than five minutes as I like the yolk soft, then peel off the shell, place it on your choice of toast. What you see here is New Zealand's famous Vogel's Original Mixed Grain bread with a few liberal splashes of a very good extra virgin.
Add some rocket, basil, chives or your favourite herb then some pink Himalayan salt mixed with kelp a good helping of ground black pepper.
Bon Appetit...
