Soft boiled eggs with herb salt and mousetraps

Ingredients

4 slices	Bread
4 tsp	Almond butter
1 to serve	Vegemite (Main)
4 slices	Aged cheddar cheese
2 Tbsp	Sea salt flakes
½ tsp	Fresh thyme
½ tsp	Fresh parsley
4	Free-range eggs

Directions

1. Preheat oven to 140C.
2. Spread the butter over each slice, then spread Vegemite to taste. Top with the cheese, cut off the crusts and bake for 40 minutes.
3. Cut each into three.
4. Put a saucepan of water on to boil. Mix the salt with the thyme and parsley. Gently submerge the eggs in the boiling water, then adjust the temperature to maintain a simmer. Cook for five minutes then remove and put into cold water. Serve the eggs with a sprinkle of herb salt and the mousetraps for dipping.