To marinate the eggs, bring water to a boil and drop in the whole eggs, cooking for exactly six minutes and 30 seconds.

Once cooked, remove from the boiling water and immediately place into an ice bath until completely cold.

Peel eggs and set aside.

Combine Worcestershire sauce, soy sauce, water and brown sugar in a bowl and whisk until the sugar is fully dissolved.

Put the eggs in a tall glass or plastic container (with a lid) and pour the Worcestershire marinade over them.

It’s easier to submerge the eggs when they are stacked on top of each other.

Close the lid and let the eggs sit in the fridge for at least 24 hours, or up to 48 hours.

The longer you leave it, the jammier the yolk and the firmer the white will get.

To make the skordalia, add all ingredients together in a mixing bowl and combine.

Adjust the levels of garlic and lemon to your desired seasoning, then set aside.

Place a pan over medium heat, add oil and toss in the greens.

Saute just until the greens wilt then remove the pan from heat and leave them to cool.

Toast the bread, or gently fry in a pan with oil.

Either way, you want the toast to be golden brown.

To assemble, take the toasted bread and smear on a tablespoon of skordalia.

Lay out the greens, making sure to cover the entire piece of toast.

Cut Worcestershire eggs into quarters, then place them evenly across each piece of toast.

Spoon over chilli crisp and roe, if you’re using, then eat while the toast is still warm.