Herbed Boiled Eggs
4 large eggs
- 2 tablespoons flat leaf parsley, chopped
- Sourdough toast, for serving
Place the eggs in a saucepan of already boiling water. Cook for 4-6 minutes before rinsing the eggs under cold water. Once cool enough to touch, peel the eggs and roll in chopped parsley. Serve with your sourdough toast.
Swap out parsley for your favourite herb or spice
Use wholegrain toast instead of sourdough
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