Vegemite Butter with Dippy Eggs

Cook Time 10 minutes

Servings 2

Ingredients

4 fresh free-range eggs

4 slices of good quality sourdough

1 tbs vegemite

125g butter, brought to room temperature

Method

Bring a pot of water to a boil and add in the fridge cold eggs. Cook for 3-4 minutes or to your liking.

Next place the butter and vegemite in a bowl and mix with a hand mixer until silky and smooth.

Toast the sourdough and top with the vegemite butter. Serve the eggs and enjoy.