River Cottage

1. First, boil the eggs. They should be what I call soft-hard-boiled - that is, the whites completely set but the yolks just a bit runny in the middle. I achieve this pretty reliably by putting them in a pan of hand-hot water, covering it and bringing it quickly to the boil, then boiling for exactly 4 minutes - 5 if they are extra large. Then I run the eggs under the cold tap and peel them as soon as they are cool enough to handle.

2. Roughly chop the eggs and mix with the spring onions or shallots, gherkins, capers, parsley and dill, if using. In a small bowl, whisk together the mayonnaise, mustard and Tabasco, if using.

3. Gently combine this mixture with the eggs and season with salt and pepper. Layer with cheese on your chosen bread and serve.