Six-minute eggs with rosemary salt, charred sourdough, and green olive oil.
Bring a pot of water to a rolling boil. Lower the eggs gently into the water and cook for exactly six minutes. Transfer immediately into cold water. Crack open while still warm.
Serve with:
- Thick slices of grilled sourdough
- Crushed rosemary and flaky sea salt
- Pepper cracked straight over the top
- Torn herbs from the garden
- A generous pour of grassy olive oil
The yolk should spill slowly — rich, golden, and warm against the toast.