Soft boiled eggs with herb salt and mousetraps

Soft boiled eggs with herb salt and mousetraps. Photo / Doug Sherring

Serves 4

4 slices bread
4 tsp butter
Vegemite
4 slices aged cheddar
2 tbsp flaky sea salt
1/2 tsp fresh thyme leaves
1/2 tsp fresh parsley
4 free-range eggs

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. C

ook for five minutes then remove and put into cold water.

Serve the eggs with a sprinkle of herb salt and the mousetraps for dipping.