Jammy Egg Salad

Directions

1. Boil a large pot of water over medium-high heat.
2. Carefully add the eggs and cook for 6½ minutes.
3. While the eggs cook, prepare an ice bath.
4. Remove the eggs with a slotted spoon and place them in the ice bath.
5. Let cool for at least 5 minutes, then remove the eggs from the shells and place in a large bowl (save 1 egg for later).
6. Roughly cut the egg into small pieces against the bowl, so the yolks break to form a dressing.
7. Once all the eggs are cut, stir to combine. Season with salt.
8. To serve it on toast, heat the olive oil in a pan over medium heat and add the bread.
9. Toast on each side until golden brown, about 3-4 minutes.
10. Sprinkle with salt and garlic powder. Top with the egg mixture and garnish with fresh herbs. Slice the reserved egg and use as a garnish.