Boiled Eggs, 04.10.2013

There is no better breakfast in the world than a par-boiled egg with an accompaniment of bread and butter. The egg is sitting in a wooden cup-holder. Its speckled shell is cracked and peeled back to show its rubbery white flesh. A pinch of salt has been sprinkled over the top. The bread is wholemeal. I have not toasted it today. It crumbles on my plate and in my mouth with goodness. The butter is unsalted, it sits in an Oxford green butter dish. My tea is the best I have ever known and one of the real treats in life: ‘Smoky Early Grey’ by Fortnum and Masons. It is a blend of lapsang souchong and Earl Grey. Its woodiness and smokiness set off the misted windows and the slightly damp air, with perfection.

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