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The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo<\/p>\nThe Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo<\/p>\n
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The is a recipe for those times when you find the world\u2019s best-looking tomato and you\u2019re so excited to eat it, you don\u2019t even have the patience to close your sandwich before taking a bite. It celebrates heavy-handed mayonnaise application, yolky dregs, and flaky salt.<\/p>\n
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2 eggs, plus 1 egg yolk<\/p>\n
1 tsp. white vinegar<\/p>\n
1\/2 tsp. lemon juice<\/p>\n
1 tsp. Dijon mustard<\/p>\n
1\/2 tsp. kosher salt<\/p>\n
1 tsp. room-temperature water<\/p>\n
1 cup safflower oil (or another neutral oil)<\/p>\n
1\/2 cup loosely packed basil and chives, very finely chopped (I like to blitz mine in a food processor, for ease); plus more for sprinkling<\/p>\n
2 slices rustic, crusty bread<\/p>\n
1 large ripe tomato (I like beefsteak), sliced roughly 1\/2-inch thick<\/p>\n
1 pinch each flaky salt and freshly ground pepper<\/p>\n
1 T. olive oil for drizzling<\/p>\n
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Set a pot of water over high heat. Once it reaches a rolling boil, gently add two eggs. Let them boil for six minutes exactly. Meanwhile, fill a bowl with ice and a large splash of cold water, and place it nearby. After six minutes, transfer the eggs to this ice bath. Make the herb mayonnaise. In a bowl, whisk together the egg yolk, white vinegar, lemon juice, Dijon, kosher salt, and water. While whisking like your life depends on it, begin to dribble in the oil a few drops at a time, checking that it\u2019s fully distributed before adding more. Go slowly! Once you\u2019ve added about a third of the oil this way, you\u2019ll have the beginnings of a thick, creamy mayonnaise. Stream in the rest of the oil steadily, continuing to whisk frantically as you go. Once you\u2019ve added all of the oil, fold in the herbs. Set aside as you prepare the other elements. (Note: Mayonnaise can be made a few days in advance and kept in the refrigerator\u2014wait to chop and add the herbs until you\u2019re ready to serve.) Toast the bread slices however you like (I prefer to do it in the stove at 450\u00b0 F for 4 minutes). While the bread is toasting, peel the soft-boiled eggs in the ice bath. To compile your sandwich, slather one side of each piece of toast with herb mayo. Layer tomato slices on top, and drizzle with olive oil and a pinch each of flaky salt and pepper. Slice the soft-boiled eggs lengthwise and immediately layer on top of the tomatoes, so you don\u2019t lose any yolky dregs! Garnish with a sprinkling of herbs, serve open-faced, and eat immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo The is a recipe for those times when you find the world\u2019s best-looking tomato and you\u2019re so excited to eat it, you don\u2019t even have the patience to close your sandwich before taking a bite. It celebrates heavy-handed mayonnaise application, yolky dregs, and flaky salt. 2 eggs, plus 1 egg yolk 1 tsp. white vinegar 1\/2 tsp. lemon juice 1 tsp. Dijon mustard 1\/2 tsp. kosher salt…<\/p>\n