Soft boiled eggs with herb salt and mousetraps
|4 tsp||Almond butter|
|1 to serve||Vegemite|
|4 slices||Aged cheddar cheese|
|2 tbsp||Sea salt flakes|
|½ tsp||Fresh thyme|
|½ tsp||Fresh parsley|
- Preheat oven to 140C.
- Spread the butter over each slice, then spread Vegemite to taste. Top with the cheese, cut off the crusts and bake for 40 minutes.
- Cut each into three.
- Put a saucepan of water on to boil. Mix the salt with the thyme and parsley. Gently submerge the eggs in the boiling water, then adjust the temperature to maintain a simmer. Cook for five minutes then remove and put into cold water. Serve the eggs with a sprinkle of herb salt and the mousetraps for dipping.