dippy eggs

Ingredients:

4 eggs

4 slices of rustic country bread

8 radishes, rainbow ones if you can find them

Maldon salt

Freshly ground pepper

6 tablespoons butter, room temperature

Directions:

Carefully place eggs into a pan of boiling water with a slotted spoon. Simmer for exactly six minutes and thirty seconds. Immediately lift the eggs out with a slotted spoon and carefully place in a dish of ice water for 30 seconds. Tap the end of the egg to find the air bubble and peel away the top. Place in an egg cup. (To make ahead- place the cooked eggs in ice water in the refrigerator for up to three days. Before serving take the eggs out of the ice water and set in a bowl at room temperature.)

Meanwhile place 4 tablespoons of the softened butter in a ramekin. Sprinkle with a little Maldon Salt. Cover and store in the refrigerator. It will keep for days.

Combine a quarter cup of Maldon salt with freshly ground black pepper and if you have any pink and white pepper corns grind those into the mix as well. Set aside. This will last for a month.

Wash and trim the radishes. Slice and wrap tightly in plastic wrap. Store in the refrigerator for up to a day.

Right before serving take the eggs out of the ice water and set in a bowl at room temperature. Preheat the oven to 350 degrees and bring a pot of water to a boil, then lower to a simmer.

Spread country rustic bread with soft butter. Cut the bread into finger-width spears. Place the toast “soldiers” on a rimmed baking sheet and bake until toasted, about 8 minutes. When golden remove from the pan from the oven and set aside until ready to assemble.

For each plate place a dollop of butter. Add a heaping pinch of seasoned slat flakes. Arrange a pretty pile of sliced radishes. And stack several toast soldiers like lincoln logs.

Lower the eggs into the boiling water with a slotted spoon. Simmer for 30-40 seconds until the eggs are warmed through. Remove from the boiling water. And place in a dish of room temperature water in the sink. Tap an end to find the air bubble, then peel away the top of the shell.Trim off the top and place in an egg cup.

To serve simply place the filled egg cup on the assembled plate.

Serves 4