Salt and Pepper Egg Smash
- 2 eggs
- Pinch of pink Himalayan salt and black pepper
- In a small saucepan, bring water to the boil (3/4 full or enough to fully cover the eggs). Once boiling, add the eggs and cook for 7 mins to make the yolk sticky (not runny, not hard).
Once done, remove from the heat, drain the water and fill the pan back up with cold water to stop the eggs cooking.
Bearing in mind they may be still hot, hand peel the eggs.
Place on a plate and using a fork, gently mash the eggs in a rough looking fashion. Season with pink Himalayan salt and black pepper.
Serve with a side of fruit or fresh fruit salad and nuts.