Ingredients:

  • 4 Large Eggs
  • Fine Sea Salt, To taste
  • Black Pepper, To taste
  • 3 Tablespoons Full-fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon White Wine Vinegar
  • 1 Tablespoon Fresh Chives, finely minced
  • 2 thick slices Sourdough Bread
  • 1 Tablespoon Unsalted Butter, softened
  • 1 medium Vine Tomato, sliced thinly
  • 1 stalk Spring Onion (Scallion), green part only, thinly sliced
  • Pinch Smoked Paprika (Optional)

Instructions:

  1. Boil the Eggs: Place the 4 eggs carefully into a medium saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a rolling boil over high heat.
  2. Cook and Chill: Once boiling, turn off the heat immediately, cover the pan, and let the eggs sit undisturbed for exactly 10 minutes.
  3. Ice Bath: Drain the hot water and immediately transfer the eggs into an ice bath (a bowl filled with ice and cold water) to stop the cooking process. Leave for 5 minutes until fully cooled. This step is crucial for easy peeling.
  4. Peel and Dry: Gently peel the cooled eggs. Pat them completely dry with a paper towel.
  5. Prepare Dressing: In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and minced chives. Season lightly with a pinch of salt and pepper.
  6. Grate the Eggs: Using the medium or large holes of your box grater, carefully grate the whole hard-boiled eggs directly over the dressing mixture. Grate both the whites and the yolks.
  7. Combine: Gently fold the grated egg into the dressing. You want the mixture lightly bound and fluffy. Taste and adjust seasoning. Set aside.
  8. Toast Preparation: Toast the sourdough slices until beautifully golden and crisp.
  9. Assemble Base: Generously spread the softened butter onto the warm, toasted bread right to the edges. Place the thin slices of vine tomato evenly over the buttered toast. Season the tomatoes with a tiny sprinkle of salt.
  10. Serve: Spoon a generous helping of the grated egg mixture over the tomatoes. Finish the dish with a scattering of sliced spring onion and an optional dusting of smoked paprika. Serve immediately.