4 very fresh organic free-range eggs, at room temperature
4 slices brioche
2 tbsp good quality tomato relish
40g butter, softened
200g variety of cheese (grated cheddar, ash brie, Leicester)
In a large pot of boiling water, carefully lower in the eggs and boil for 5 minutes. Remove from the pot and place into a bowl of iced water to stop the cooking process.
Grate the cheddar, crumble the Leicester and thinly slice the brie. Spread the outside of the brioche slices with butter, then spread the relish on one side of two pieces. Sprinkle the cheese evenly on top of the relish-side of the brioche, then place the other slice of brioche on top to make two sandwiches.
Heat a frypan over medium heat and toast the sandwiches on each side until golden and crispy and the cheese has melted. Place a piece of baking paper on top of the sandwiches then weigh down with another frypan to help flatten them and cook them evenly.
Cut the sandwiches into thin soldiers and place on a wooden chopping board to serve. Cut the tops off the eggs, place them into egg cups and sprinkle over a little salt. Serve with extra relish.