Bantam-egg tartines

I’ve had the pleasure of knowing two old dames who could each put together a knock-out egg sandwich. Sadly, they’re no longer here so these little French-style toasts are my salute to them. Thank you, Ruby and Jean. Photography by Jani Shepherd/Gatherum Collectif.

  • 20 mins preparation
  • Serves 6
  • Print


Bantam-egg tartines
  • 12 bantam eggs or 10 size 6 free-range eggs, at room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup crème fraîche
  • squeeze lemon juice
  • 1/2 teaspoon moroccan seasoning or mild curry powder
  • 6 slices wholegrain or sourdough bread
  • olive oil, for brushing
  • few sprigs watercress
  • black sesame seeds and poppy seeds, to garnish (optional)


Bantam-egg tartines
  • 1
    Add eggs to a saucepan of cold water and bring to the boil. Boil for 3 minutes, turn off the heat and leave in the hot water for another 7 minutes.
  • 2
    Prepare a bowl of iced water. As soon as the time is up, take eggs out of hot water and place in iced water – this prevents the yolks going grey at the edges. When cool, peel eggs and roughly chop.
  • 3
    In a small bowl, stir together the mayonnaise, crème fraîche, lemon juice and spice. Gently stir this mixture into the chopped eggs to evenly coat.
  • 4
    Brush bread on both sides with a little oil and grill on both sides until toasted.
  • 5
    Top each toast with a generous amount of egg mixture followed by a few sprigs of watercress. Sprinkle with seeds if desired and devour immediately.

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