Czech egg spread on bread (Vajíčková pomazánka)

1. Take the butter out of the fridge in time to soften. Put the eggs in cold water, boil for 10 minutes from when the water comes to the boil, cool in cold water and peel.

2. Grate the eggs on the coarse side of a grater or mash them finely with a fork.

3. Beat the soft butter with the mustard, salt and pepper until fluffy.

4. Add the eggs, the thinly sliced spring onions and the finely chopped chives and mix to a spread; taste and adjust the seasoning.

5. Spread thickly on fresh rye or wholemeal bread and garnish with chives or a pinch of paprika.

6. Serve for breakfast or as a snack with radishes and tomatoes; it keeps for 2 days in a sealed container in the fridge.

Tip: Vajíčková pomazánka is the everyday spread of Czech breakfasts and "svačina" (mid-morning snack); some of the butter can be replaced with mayonnaise or cream cheese, and a little chopped gherkin livens it up.