Egg, Tomato and Prawn

• 4 eggs
• 4 × 1 cm (½ inch) thick slices of freshly baked

Place the eggs in a saucepan of boiling water and boil for 6 minutes, then drain, rinse under cold water and leave to cool. When cool, peel the eggs and cut into slices.

Spread the slices of rye bread with butter. Wash and dry the lettuce leaves, then place them on top of the bread.

Divide the egg and tomato slices between the lettuce leaves, then top with the prawns (shrimp). A