Dressed-Egg Cocktail

First, boil the eggs. Put them in a saucepan with enough cold water to cover them by about 1cm, then place the pan on a high heat and bring it to the boil. Once boiling, reduce the heat so the water is simmering, and set a timer for 7 minutes. Have a deep bowl or pan full of cold water ready. When the eggs have had their time, drain off the hot water, then carefully place the eggs into the waiting cold water and leave them there for at least two minutes (this cools them quickly, which helps to prevent dark rings forming around the yolk). While the eggs are cooking and cooling, make the sauce; put the mayonnaise into a mixing bowl and add the ketchup, cayenne pepper and Worcestershire sauce, then whisk together until smooth and uniformly pink. Add the brandy (if using) and lemon juice to the bowl and mix well, then season with salt and pepper to taste – add more lemon if you think it needs it.

Peel the cooled eggs by tapping them gently all over on a hard surface, until the shells crack. Peel off the shell, then rinse each egg under the tap to remove any lingering pieces of shell. Cut each egg lengthwise into four quarters. Shred the lettuce finely, and cut the cucumber slices in half, then divide them evenly between two small serving dishes or large-ish coupé glasses. Arrange the egg quarters on top of the salad however you like, then spoon the marie rose sauce over the top of them. Sprinkle a light dusting of paprika on top of the dressed eggs, then serve.