Curried Egg Tartines

Ingredients

• 8 large eggs
• 3 radishes, trimmed, thinly sliced (optional)
• 1 cup coarsely chopped tender herbs (such as parsley, chives, and/or dill)
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
• Juice of 1 lemon
• 3 scallions
• 3 Tbsp. extra-virgin olive oil, divided
• 4 thick slices country-style bread (such as ciabatta or sourdough)
• 1½ tsp. curry powder (preferably Madras)
• ½ cup Kewpie mayonnaise
• 1 Tbsp. Dijon mustard
• Flaky sea salt
• Aleppo-style pepper (for serving)

Steps

1. Using a slotted spoon, carefully lower eggs into a large saucepan of gently boiling water one at a time. Cook, adjusting heat as needed to maintain a gentle boil, 9 minutes. Transfer eggs to a bowl of ice water and let cool, about 10 minutes.
2. Meanwhile, place radishes (if using), herbs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Drizzle lemon juice over and toss to combine; set herb salad aside.
3. Separate dark green tops from scallions and thinly slice; set aside. Thinly slice remaining white and pale green parts; set aside separately.
4. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket; discard shells. Coarsely chop eggs (keep pieces large).
5. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add 2 slices of bread and cook until golden and crisp underneath, about 4 minutes. Transfer to plates and arrange fried side up. Repeat with another 1 Tbsp. oil and remaining slices of bread.
6. Heat remaining 1 Tbsp. oil in same skillet and cook curry powder and reserved scallion white and pale green parts, stirring occasionally, until slightly softened and fragrant, about 3 minutes. Transfer scallions to a large bowl, add mayonnaise, mustard, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and mix to combine. Add eggs and reserved scallion greens and gently fold to envelop eggs in dressing.
7. To serve, top fried bread with egg salad and herb salad. Sprinkle with sea salt and Aleppo-style pepper. Do ahead: Egg salad can be made 3 days ahead. Cover and chill.