I watch people order this in the garden at Cook House on a sunny summer’s day and feel really pleased for them. It is a very simple dish but utterly delicious: soft eggs, loads of herbs and fresh mayonnaise with a hint of heat and sweetness. A friend gave me the recipe knowing I was an egg mayonnaise fan and I’ve served it ever since.

Soft Egg and Herb Tartine

SERVES 2

SAUCE

• 1 whole egg

• 1 egg yolk

• 2 tsp Dijon mustard

• 1 tsp white wine vinegar

• salt and pepper

• 150ml olive oil

• live full-fat natural yoghurt

• 1 tbsp honey

• 1 handful of dill, plus extra for sprinkling

• 1 handful of mint, plus extra for sprinkling

• 1 handful of tarragon, plus extra for sprinkling

• 2 tbsp baby capers

TOAST

• 4 large eggs

• 4 slices of hot sourdough toast

• extra virgin olive, for drizzling

EQUIPMENT

• small hand-held blender

Place the egg and egg yolk in a small bowl with the Dijon mustard, the vinegar and a pinch of salt and, using a hand-held blender, blend until smooth. Add the olive oil, a little at a time, blending as you go to make a mayonnaise. Keep adding oil until it has begun to thicken: you want it to be the consistency of yoghurt. Add the remaining mustard, the yoghurt, honey and some pepper, then add the herbs and blitz until the herbs are chopped.

Scrape the mayonnaise into a bowl using a spatula and taste, adding more honey, salt or mustard if needed. Add the capers and stir through.

To cook the eggs, bring a pan of salted water to the boil, lower in the eggs gently and boil for 61/2 minutes. Remove the eggs and run under cold water to cool and stop them cooking.

To serve, shell the eggs and slice in half on top of some hot sourdough toast. Drizzle the sauce over generously, then top with more dill, mint and tarragon, some extra virgin olive oil and lots of pepper.