caper, herb and mustard egg sandwich

Makes 4

6 eggs
2 tbsp Greek yoghurt
6 cornichons or 2 large gherkins, finely chopped
2 tbsp small capers in brine, or big ones, chopped
1 tsp dijon mustard
Finely grated zest and juice of ½ an unwaxed lemon
A few sprigs of fresh dill and parsley, roughly chopped
1 green chilli, finely chopped
8 slices good bread

Put a pan of salted water big enough for the six eggs on to boil. Put the eggs in the boiling water and cook for six minutes. Drain the eggs, run under cold water then slightly crack the shells against a hard surface and leave them to cool in cold water. Once cool, peel and cut in half.

Put the rest of the ingredients except the bread into a bowl and mix together. Taste and adjust the seasoning, adding more salt, pepper or lemon as needed.

If the bread is very fresh, there’s no need to toast it, but if it’s a little firm, pop it into the toaster. Divide the yoghurt mix among four of the pieces of bread and spread to the edges. Top each piece with three egg halves, then with the other four pieces of bread. I sometimes add a handful of seasonal salad leaves, too – pea shoots, watercress and rocket all work well.

IMAGE: Matt Russell for The Guardian