Soft egg salad with Anchovy Dressing

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Serves 4
4 eggs (or just a couple depending on how many servings you need)
70g baby spinach leaves
4 vine-ripened tomatoes, sliced (I had little cherry tomatoes, quartered)
1/2 tbsp capers

Anchovy dressing:
1 egg yolk
1 tbsp lemon juice
1 garlic clove, minced
2 anchovies, chopped (you could use anchovy paste too)
1/2 cup olive oil (I used about 1/3)
pepper

To make dressing, place the egg yolk, lemon juice, garlic and anchovies in a small bowl and whisk to combine. Gradually add the oil, whisking until thickened.

Bring a saucepan of cold water to the boil. Gently place the eggs in the water and cook for 6 minutes (for a soft-boiled egg). Remove and cool under cold water, then peel and halve/slice.

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