1. Bring a small saucepan of water to the boil. Add a big splash (3-4 tablespoons) of white vinegar and reduce the heat until it is at a rapid simmer.

2. Break eggs into a small bowl and slide each into the water.

3. Simmer gently for 3 minutes or until cooked to your liking. Meanwhile place kale on a serving plate and make your tea.

4. Remove eggs from the water with a slotted spoon and pat dry with a clean tea towel.

5. Serve eggs on top of the kale seasoned generously with salt and fresh pepper. Drizzle with truffle oil if you’re in the mood for a little breakfast luxury