Boiled Eggs

• There are many written methods for boiling an egg.
• Gently place room temperature eggs into a saucepan and cover with cold water by at least 5 cm.
• Bring the water to the boil, then turn down to a barely recognisable simmer for 8–10 minutes for hard-boiled eggs. for the best results, the water should not be boiling. see Hints and tips for soft-boiled eggs.
• Remove from the water with a slotted spoon and drop into cold or iced water to stop the cooking. Boiled 
• eggs in the shell will keep in the fridge for 7 days.

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Bircher Muesli

1. 1 cup rolled oats
2. ½ cup fresh orange juice
3. ½ cup natural yoghurt
4. ¼ cup currants or sultanas
5. ¼ cup chopped dried apricots
6. pinch of ground nutmeg
7. large pinch of ground cinnamon
8. 1 Granny smith apple, grated, to serve
9. 2 tablespoons natural yoghurt, extra
10. 1 cup seasonal fresh berries, to serve

• Combine the oats, juice, yoghurt, currants or sultanas, chopped apricots, nutmeg and cinnamon in a large bowl and stir well. chill overnight.
• To serve, stir in the grated apple, put into serving bowls and garnish with the extra yoghurt and the berries.

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