Name: Bantam-egg tartines
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

20M

Ingredients

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)

Method

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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