Egg mayonnaise with spring onion, mustard and chives

Method

1. Bring a medium pan of water to the boil and add a pinch of salt. Add the eggs and simmer for 6 minutes. Transfer to a bowl of iced water to cool. Peel, quarter, then put the eggs in a mixing bowl. The yolks should be slightly soft.
2. Add the mayo, mustard, chives and spring onion. Season and mix (don’t worry if the eggs break up).
3. Heat a griddle pan over a medium heat. Drizzle some olive oil on a plate, then lightly dab each slice of bread in the oil on both sides. Season. When the pan is hot, char the bread on both sides.
4. Spoon the egg mayo over the toasts and finish with a good twist of black pepper and extra chopped chives and spring onion. If you want to try my crisp topping, just take a handful of crisps, hold them over a plate of egg mayo on toast and crush them, letting them fall on top of the egg.

This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.