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Scarborough Eggs

This is the perfect dish for a light lunch. Accompany with plenty of crusty bread and a green salad.

ingredients

serves 2
40 g (1 1/2 oz) butter
1 clove garlic, crushed
5 g (1/2 tbsp) parsley, chopped
1/2 tsp fresh sage, chopped
2 - 3 blades fresh rosemary, bruised
1/2 tsp fresh thyme
salt and pepper
4 fresh eggs

method

1. Melt the butter over a low heat and add the garlic, herbs and seasoning.

2. Cook gently for about 5 minutes until the garlic is transparent.

3. Boil the eggs for 3 1/2 to 4 minutes and shell them.

4. Add the eggs to the herb and garlic butter and turn them for a minute.

5. Remove the rosemary blades and serve immediately.

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