Israeli Breakfast

Method

1. Bring a small pan of water to a rolling boil. Lower in 2 eggs with a spoon and simmer for exactly 7 minutes for a set white and jammy yolk. Lift into cold water, leave 2 minutes, then peel and halve lengthways.
2. Meanwhile make the salad: cut 1 cucumber and 1 tomato into neat 5 mm dice — small and even is the whole point — and put them in a bowl with 20 g finely chopped red onion and 1 tbsp chopped parsley.
3. Dress the salad with 2 tsp lemon juice and 2 tsp olive oil, season with salt and plenty of black pepper, and toss. Leave it to sit while you set out the rest so the tomato juices loosen into the dressing.