Spice up your hard boiled eggs with these flavoursome salts.
- To make the chilli salt, combine the salt, chilli and pepper in a small bowl.
- To make the lemon salt, combine the salt and lemon rind in a small bowl.
- To make the chive salt, combine the salt, chives and pepper in a small bowl.
- Use a vegetable peeler to peel the ends of each asparagus spear. Cook in a medium saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain well.
- Place the eggs in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and cook for 1 minute 30 seconds for soft-boiled (just-set white and runny yolk) or cooked to your liking. Remove with a slotted spoon.
- Remove the crusts from the toast and cut into fingers. Serve the eggs immediately with the toast soldiers, asparagus spears and the flavoured salts.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set