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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.
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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.)
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3
Toast the bread slices however you like (I prefer to do it in the stove at 450u00b0 F for 4 minutes). While the bread is toasting, peel the soft-boiled eggs in the ice bath.
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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.
