Jammy Egg & Herb Tartine on Whole Grain Toast

A deeply satisfying open sandwich rebuilt with whole grain bread, an olive-oil-enriched egg salad, and fresh herbs — simple but precise, and the jammy yolk does all the drama.

⏱ 25 min · easy · 🍽 serves 4

Ingredients

• 8 large eggs
• 4 thick slices of whole grain sourdough or whole wheat country bread
• 3 tbsp good extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp capers, roughly chopped
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped (or dill if tarragon unavailable)
• 1 tsp flaky sea salt, plus more to taste
• Black pepper to taste
• 1 small garlic clove, halved (for rubbing the toast)

Steps

1. Bring a pot of water to a rolling boil. Lower 8 eggs in gently. Cook exactly 7 minutes for a fully set white and a jammy, orange-centred yolk — set a timer.
2. Transfer eggs immediately to an ice bath and leave for 5 minutes, then peel carefully under cold running water.
3. Halve 4 of the eggs lengthways and set aside as your show eggs. Roughly chop the remaining 4 eggs — you want texture, not a paste.
4. In a bowl, whisk together olive oil, Dijon, and white wine vinegar until emulsified. Fold in the chopped eggs, capers, parsley, and tarragon. Season well with flaky salt and black pepper. Judy — you could add a pinch of smoked paprika or a tiny scrape of preserved lemon rind here for an extra dimension.
5. Toast the bread until golden and sturdy — it needs to hold the filling. While hot, rub each slice lightly with the cut side of the garlic clove.
6. Spoon the egg salad generously onto each toast, pressing it slightly so it anchors. Lay one halved jammy egg on top of each, cut-side up so that yolk is on full display.
7. Finish with a drizzle of olive oil, a pinch of flaky salt directly on the yolk, and a few fresh herb leaves. Serve immediately while the toast still has crunch.