In a small saucepan bring water to a simmer (over medium-low heat). Add the eggs once the water is bubbling. Cover with lid and set timer for 2 minutes for room temperature eggs and 3 minutes for fridge cold eggs.

Turn the heat off and leave for a further two minutes. I tried both leaving and removing the pan from the hob at this stage and if its removed from the hob the egg whites are still slightly runny.

To stop the eggs cooking further place them in a bowl with cold tap water until ready to use.

In the meantime time toast the bread. Spread butter then marmite on the toast and cut into thin strips.

Place the egg in an egg cup and cut about 1/3 of the egg away using a sharp knife. (save the cut away egg as it can be scooped out and eaten)

Any remaining egg in the shell can be scooped out with a spoon and eaten.