Bring a saucepan of water to the boil. Reduce heat to low and carefully lower the egg in with a spoon and simmer for 5 minutes.
Boil the egg until the white is cooked and the yolk begins to thicken (but not hard boiled).
Transfer the egg to a bowl and when cool enough to handle, peel away the shell. Discard the white of the egg and mash up the yolk. You are aiming for a soft, thick consistency rather than dry and hard.
Serve with mashed or purred vegetables. The healthy fats in the egg will help with the absorption of vitamins from the vegetables.