One of the joys of Lotte Duncan’s recipes is the ease with which they can be prepared and cooked. This starter will take just 15 minutes from start to finish.

YOU WILL NEED

  • 4 free range eggs
  • 1 level tspn of dry English mustard
  • 3 tspns lemon juice
  • 40z (100g) butter
  • 2 tspns cider vinegar
  • A handful of fresh sorrel
  • Salt and freshly ground peppercorns METHOD
  • Boil the eggs for five minutes exactly, remove the shells and keep the eggs in a warm place.
  • Melt the butter in a small pan very gently. Mix the vinegar, lemon juice and mustard together and stir into the melted butter.
  • Season to taste. Cut the eggs into quarters and place in a warmed dish, pour over the sauce.
  • Slice the sorrel roughly and sprinkle over the top of the eggs and serve with brown bread and butter.
  • Decorate with borage flowers if available.