Egg Tartare

6 medium eggs, at room temperature

4 spring onions or 2 small shallots

3-4 gherkins (about 30g), finely diced

1 tablespoon capers, rinsed

2 tablespoons finely chopped parsley

1 tablespoon finely chopped dill (optional)

2-3 tablespoons mayonnaise (page 282)

A dab of Dijon mustard

2-3 dashes of Tabasco sauce (optional)

Sea salt and freshly ground black pepper

Slices of wholemeal, sourdough, rye or your favourite bread, to serve