Ingredients:

  • 1 large Egg (50 g / approx. 1.8 oz)
  • 1 thick slice Sourdough Bread (60 g / approx. 2 oz)
  • 10 g (approx. 2 tsp) Salted Butter, softened, OR Mayonnaise
  • 4-5 thin slices Tomato (e.g., Roma or Heirloom) (50 g / approx. 1.8 oz)
  • 1 stalk Scallion (Spring Onion), thinly sliced (5 g / approx. 0.2 oz)
  • Pinch of Flaky Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Optional: Red Pepper Flakes, Paprika, or Everything Bagel Seasoning

Instructions:

  1. Place the egg in a small saucepan and cover with cold water. Bring water to a rapid boil, then immediately reduce heat to maintain a strong simmer. Cook for exactly 10 minutes for a firm, fully set yolk.
  2. Immediately transfer the hard-boiled egg to an ice bath for 2 minutes to halt the cooking process. Carefully peel the egg once cool enough to handle. Pat dry.
  3. Toast the sourdough slice until golden brown and crisp. Spread evenly with softened butter or mayonnaise immediately while still hot.
  4. Arrange the tomato slices evenly over the prepared toast. Season the tomatoes lightly with salt and pepper to enhance their flavor.
  5. Hold the egg over the toast and use the fine side of a box grater or a microplane to grate the entire egg (white and yolk) directly over the tomato layer. The egg should pile up, looking light and airy.
  6. Sprinkle the grated egg liberally with flaky sea salt, black pepper, and sliced scallions. Serve immediately while the toast is still warm.