Boiled egg and soldiers

It's the perfect lunchtime food. And the soldiers have to be coated in Marmite - the deeply salty hit is essential with the egg.

You'll need

one egg, an eggcup and an egg cosy
some decent bread to make toast (none of this sliced white nonsense)
butter
Marmite (go not near Vegemite or any other hideous imposter)

Take your egg out of the fridge, and put into a small pan with enough cold water to cover it. Heat on the stove, until you start to get bubbles appearing in the water. Forget the small piddly ones - you want the massive bubbles that ripple across the whole pan. Once these appear, time 2 minutes 30 seconds on a handy watch/timer/clock/sundial.

Meanwhile, toast your bread, and spread with butter and a good smear of Marmite. Cut into soldiers (long thin strips for the uninitiated).

Whip your egg out, plonk in eggcup, and stick an egg cosy on its head to keep it warm while you transport it to the table with the soldiers. Bash with a spoon, and then take the top off to reveal the golden mass inside. Dip soldiers repeatedly until its all gone.