breakfast with 'nduja

8 eggs, at room temperature
8 thick slices sourdough bread
extra-virgin olive oil, for drizzling
1 garlic clove, halved, for rubbing
150 gm 'nduja, at room temperature

to serve
grated parmesan and oregano

Cook eggs in a saucepan of boiling water until cooked to your liking (6 minutes for soft-boiled).

Meanwhile, drizzle bread with olive oil, then toast under a hot grill, turning once (2-3 minutes). Rub with cut-side of garlic then spread thickly with ’nduja.

Halve eggs, place on ’nduja toasts, drizzle with extra olive oil, season to taste, top with parmesan and oregano and serve hot.