Serves 4

I love recipes like this using eggs that are cooked just enough so that the yolks are still runny. Try and get your hands on a nice loaf of crusty sourdough with a lots of big and small holes in the crumb texture to catch all that nice oozy yolk and trap the lemony dressing from the greens.

Ingredients

4 large eggs
1 large bulb of fennel
2 large handfuls rocket leaves
1 large handful spinach, chard or spring greens trimmed
1 small handful flat-leaf parsley or chervil leaves, finely chopped
2 tbsp olive oil
Juice of half a lemon
Sea salt
Freshly grated black pepper
4 thick slices of sourdough bread

Instructions

Bring a small pot of water to the boil. Carefully, prick the top of each egg with a safety pin or needle, to make a small hole. This will allow the air to escape when the eggs cook and avoid cracking of the shells.

When the water is boiling, lower the heat to a gentle simmer, and carefully lower the eggs into the water. Simmer gently for 4 minutes, then remove the eggs and place in a bowl of cold water for a few minutes or until cool enough to handle.

Remove the fibrous outer leaves and the fronds from the fennel. Cut each bulb in half, and with a small knife, remove the core from each half. Using a mandoline or sharp knife, slice the fennel as thin as you can.

Warm 1 tablespoon of the olive oil in a wok or sauté pan on medium-high head and add the fennel slices. Toss the fennel in the warm oil for 2-3 minutes or until just softened. Add the rocket and spinach and toss for another 30 seconds or so until just lightly wilted. Toss with the parsley or chervil, the remaining tablespoon of olive oil and the lemon juice. Season to taste with salt and pepper.

Meanwhile toast the sourdough slices until crisp and assemble on 4 plates. Place a mound of the wilted greens on each slice of toast. Carefully peel the soft boiled eggs and place one on top of each. Serve immediately.

To enjoy, diners should break open the egg so that the yolk oozes out and mingles with the greens.