1️⃣ Bring a pot of water to a boil. Gently tap the more rounded end of the egg shells with the back of a spoon until you hear a high pitched snapping noise (this will make them easier to peel).
2️⃣ Carefully lower the eggs into the boiling water with a slotted spoon and boil at a gentle boil for 7 mins for a runny jammy yolk (you may see some little cracks in the eggs while they're boiling and some white may seep out, but don't worry because the eggs will remain unharmed).
3️⃣ Submerge in an ice bath for at least 5 mins to cool, then peel, chop into small pieces, and transfer into a bowl.
4️⃣ Add the dill, shallots, cornichon pickles, olive oil, salt, and pepper. Mix, taste, and adjust seasoning if desired.
5️⃣ Spoon onto toasted sourdough and top with an olive oil drizzle, some extra dill for garnish, and a sprinkle of flaky sea salt. Serve each piece of toast with a lemon wedge and enjoy!
