Using a ladle, gently lower your eggs into the water. Be careful not to drop the eggs as you will crack the shell when it hits the bottom.
Bring the saucepan to the boil then simmer the eggs for 4 minutes for soft boiled eggs.
After 4 minutes, remove the eggs from heat and place in a bowl of cold water or place under running water for 30 seconds. This will stop the eggs from further cooking and also helps with peeling.
Peel the eggs and then cut the eggs into quarters or you can gently break them into smaller pieces.
Salad
Wash and pick some of the dill fronds at the top of the bunch.
Wash and rinse rocket leaves (arugula).
Salad Dressing
Add mayonnaise, olive oil, seeded mustard and lemon juice to a mason jar.
Finely chop the dill and add to the mason jar.
Shake well until mayonnaise, olive oil and lemon juice is well combined.
Assembly
On a large serving plate, layer rocket leaves (arugula).
Add the soft-boiled eggs on top.
Drizzle dill salad dressing over eggs and rocket leaves (arugula).
Finally, scatter capers and dill fronds to finish.
Season with salt and pepper to taste.
Serve with warm toast for brunch.
Notes
This recipe includes enough eggs to serve 4 people as a brunch meal but if you are cooking for less, just estimate 2 eggs per person.
Cooking time for soft-boiled eggs may also vary depending on the size of your eggs. This cooking time is estimated for large eggs (70g).
This egg salad recipe is considered gluten-free but double-check the brand of mayonnaise you use in case.