Comfort food: cuppy egg

When I was a little girl, my mother would sometimes - as a great treat - give us cuppy egg for supper, or for lunch when we were off school sick.

It was the most simple thing - egg, chopped with butter and a pinch of salt, served in a tea cup, eaten with a teaspoon, with toast.

I've made it every now and then since, mostly as a quick snack for one - a lunch; a simple but luxurious solitary supper.

But the other day I was feeling brittle. Emotionally and physically tender, for no particular reason. And when it came to lunchtime, and The Husband was suggesting all sorts of special salads, I stuck my bottom lip out and explained I wanted cuppy egg.

It was only when I started cooking it that I realised I'd never served it to him - I've probably made it for myself when getting better from feeling ill once or twice, but never for him. In fact, he was expecting the slightly more sophisticated oeufs en cocotte - for which, a recipe another time, I promise.

But a smile broke out as he realised what he was actually getting, and the result - above - was delicious. I realised we didn't have any teacups, so instead I served it in a couple of mugs, with hot, buttered toast.

So, here you go. For the days when you're feeling a little fragile.

Cuppy Egg

Ingredients (per person)
Two eggs
Knob of butter
Chives (optional, my mum never used them, but they do add something)
Pinch of salt
Bread and butter for toast.

Hard boil your eggs (about 9 minutes, put the toast on about a minute before they're done), and then replace the hot water in the pan with cold, to stop the edge of the yolks going grey.
Working quickly, peel and quarter your eggs, one by one, and drop the pieces into your teacup or small mug.
Add a knob of butter and a pinch of salt.
Using two knives in a scissor movement, chop the eggs and butter up into small pieces in the cup, and mix it all up, until you have something that can easily be eaten with a teaspoon.
Chop the chives over the top if using.
The toast should pop up just about now. Butter it and quarter it, and serve on a plate with the cup or mug of egg, and a teaspoon. The teaspoon is important!

I eat it partly with the spoon, partly scooping the mixture onto the toast.

Now go and curl up somewhere with a good book and a cup of tea. It'll all be better soon.