Iceberg Lettuce with Spicy Rum Eggs
Cook the eggs for 6-7 minutes until semi-solid. Rinse cold and peel.
Combine the rum, vinegar, salt, sugar and peppercorns in a saucepan.
Rinse the chile pepper and thyme and add to the broth. Simmer for 5-10 minutes. Stir in the olive oil and pour over the eggs. Leave to marinate for at least 6 hours.
Rinse and trim the iceberg lettuce, shake dry and finely chop. Rinse the chives, shake dry and cut into rolls.
Remove the eggs and the thyme from the marinade. Pour the marinade through a sieve and then let it boil for 10 minutes.
Arrange the eggs with the thyme and iceberg lettuce. Shower the salad with chives and serve drizzled with the marinade.