Bring a pot of water to a boil. If you like to use vinegar in the water to help with the peeling of the egg, add 2 tbsps. Once boiling, carefully lower the egg(s) into the water, using a slotted spoon. If necessary, cover the pot to help bring the water back to a boil and allow it to remain there for roughly 30 seconds. Then lower the heat to a simmer and allow to cook for 6-7 minutes for soft and 10-11 minutes for hard.

Prepare an ice bath for the eggs.

Once the eggs have finished cooking, remove them from the water using the slotted spoon and transfer them to the ice bath. They should remain in the ice bath for at least 15 minutes, in order to stop the cooking process and cool completely. Once they’ve cooled, you can either store the eggs in the fridge until you’re ready to use them, or move onto the next step.

Arrange the sprouts and shoots in a bowl. Peel the egg(s), slice it in half or however you prefer, and add it to the bowl. Drizzle, as evenly as possible, roughly 2 tbsps of oil over the salad. Then, squeeze some or all of half a lemon over the contents of the bowl, add 1 or 2 pinches of Maldon Sea Salt, and finish with a couple cracks of pepper (if you like).