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.
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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.