Author Notes: The is a recipe for those times when you find the world’s best-looking
tomato and you’re so excited to eat it, you don’t even have the patience to close your sandwich before taking a bite. It celebrates heavy-handed mayonnaise application, yolky dregs, and flaky salt. 

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

Serves: 1 
Prep time: 15 min 
Cook time: 6 min

• 2eggs, plus 1 egg yolk
• 1teaspoon white vinegar
• 1/2teaspoon lemon juice
• 1teaspoon Dijon mustard
• 1/2teaspoon kosher salt
• 1teaspoon room-temperature water
• 1cup safflower oil (or another neutral oil)
• 1/2cup loosely packed basil and chives, very finely chopped (I like to blitz mine in a food processor, for ease); plus more for sprinkling
• 2slices rustic, crusty bread
• 1large ripe tomato (I like beefsteak), sliced roughly 1/2-inch thick
• 1pinch each flaky salt and freshly ground pepper
• 1tablespoon olive oil for drizzling

1. Set a pot of water over high heat. Once it reaches a rolling boil, gently add two eggs. Let them boil for six minutes exactly. Meanwhile, fill a bowl with ice and a large splash of cold water, and place it nearby. After six minutes, transfer the eggs to this ice bath.
2. Make the herb mayonnaise. In a bowl, whisk together the egg yolk, white vinegar, lemon juice, Dijon, kosher salt, and water. While whisking like your life depends on it, begin to dribble in the oil a few drops at a time, checking that it’s fully distributed before adding more. Go slowly! Once you’ve added about a third of the oil this way, you’ll have the beginnings of a thick, creamy mayonnaise. Stream in the rest of the oil steadily, continuing to whisk frantically as you go. Once you’ve added all of the oil, fold in the herbs. Set aside as you prepare the other elements. (Note: Mayonnaise can be made a few days in advance and kept in the refrigerator—wait to chop and add the herbs until you’re ready to serve.)
3. Toast the bread slices however you like (I prefer to do it in the stove at 450° F for 4 minutes). While the bread is toasting, peel the soft-boiled eggs in the ice bath.
4. To compile your sandwich, slather one side of each piece of toast with herb mayo. Layer tomato slices on top, and drizzle with olive oil and a pinch each of flaky salt and pepper. Slice the soft-boiled eggs lengthwise and immediately layer on top of the tomatoes, so you don’t lose any yolky dregs! Garnish with a sprinkling of herbs, serve open-faced, and eat immediately.

https://food52.com/recipes/77654-the-ultimate-tomato-sandwich-with-jammy-eggs-herby-mayo