Fresh eggs sink in water and don’t make good meringues. But they are delicious, lightly boiled, and seasoned with salt and freshly ground black peppercorns. Serve with slices taken from the top of a cottage loaf, lightly buttered with anchor butter or the olive extract equivalent. This is a snack difficult to beat!

1. Put the eggs in a pan just big enough to keep them in one layer
2. Just cover with cold water
3. Put on the hob to boil