A quick and delicious toast recipe featuring jammy eggs mixed with Kewpie mayo, dijon mustard, fresh herbs (chives, parsley, dill), salt, and pepper, all served on mashed avocado and sourdough toast. Perfect for breakfast, lunch, or a snack.
1. Cook eggs for exactly 6 minutes and 30 seconds to achieve a jammy yolk. Immediately transfer to an ice bath to stop cooking, then peel.
2. In a small bowl, mash the jammy eggs with Kewpie mayonnaise, Dijon mustard, chopped fresh chives, parsley, and dill. Season generously with salt and pepper to taste.
3. Toast the sourdough bread to your desired crispness. While the bread is toasting, mash the avocado with a pinch of salt and pepper.
4. Spread the mashed avocado evenly over the toasted sourdough. Top with the herby jammy egg salad mixture. Serve immediately.
