Ingredients:

  • 3 large eggs (about 150 g total)
  • 2 slices sourdough bread (each 1/2–3/4 inch thick; ~120 g total)
  • 1 medium ripe tomato, sliced 1/4 inch thick (~120 g)
  • 2 tablespoons extra-virgin olive oil (30 mL), divided
  • 1 tablespoon mayonnaise or unsalted butter (optional; ~15 g)
  • 1 teaspoon fresh lemon juice (optional; ~5 mL)
  • 1 tablespoon fresh chives or green onion, finely sliced (~6 g)
  • Flaky sea salt, to taste (Kosher or Maldon)
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes or Aleppo pepper (optional)
  • Optional garnish: microplane zest of lemon or a drizzle of balsamic glaze

Instructions:

  1. Cook the eggs: Option A - Place eggs in a single layer in a saucepan, cover by 1 inch cold water, bring to a gentle boil, cover, remove from heat and let sit 10–12 minutes. Drain and transfer to an ice bath for 5–10 minutes.
  2. Cook the eggs: Option B - Bring 1 inch water to a simmer in a pot with a steamer basket, add eggs, cover and steam 10–12 minutes; transfer to an ice bath.
  3. Peel and chill slightly: Crack shells all over and peel under running water; dry gently. Chill peeled eggs at least 5 minutes for best grating texture.
  4. Toast and prepare bread: Toast sourdough until golden and edges crisp (2–4 minutes) or toast in a skillet in a little oil or butter. Optional: rub warm toast lightly with a cut clove of garlic.
  5. Build base on toast: Spread a thin smear of mayonnaise or butter (optional). Arrange tomato slices on toast and season tomato with a pinch of salt and a squeeze (1/4–1/2 teaspoon) of lemon juice if using.
  6. Grate the egg: Hold a peeled, cooled egg against a microplane and grate directly over the dressed toast using gentle, steady pressure to create light, snowy strands. Alternatively grate into a bowl, toss with a teaspoon of mayonnaise and a pinch of salt, then mound on toast.
  7. Finish and season: Drizzle with about 1/2 tablespoon extra-virgin olive oil per slice (remaining oil divided), scatter chopped chives, finish with flaky sea salt, freshly ground black pepper and optional red pepper flakes.
  8. Serve immediately: Serve while toast is warm and crisp. Garnish with lemon zest or a light balsamic drizzle if desired.