Bring a large pot of water to a boil, with the pot covered. When the water comes to a boil, gently lower the eggs into the water. Cook the egg for 11 minutes and immediately plunge the eggs in cold running water to cool them off.

When the eggs are cool enough to be handled, carefully peel the soft boiled eggs and set aside for later. Peel the hard boiled eggs to make the egg salad filling

If you’re using a knife, slice 2 eggs thinly on a cutting board. Place the chopped eggs in the bowl.

Add 2 tbsp of mayonnaise, a generous pinch of salt and white pepper and finely chopped basil. Use a spoon to mix everything together. Add the extra 1 tbsp of mayonnaise (or more) if needed.

Take two slices of bread. Spread a thin layer of butter on one side of bread.

Place one soft boiled egg half in the middle of a bread slice, with the yolk side down.

Spread a layer of egg salad filling around the egg half (up to the height of the soft boiled egg half).

Place the other slice of bread on top.

Toast the sandwich in medium flame with butter.

Slice the sandwich in half and serve immediately!