In a medium saucepan, bring water to a gentle boil over medium heat. Add 1 tablespoon of white vinegar, then carefully lower in 6 large eggs. Cook for exactly 7 minutes.

While the eggs are cooking, prepare a large mixing bowl filled with ice and cold water. This ice bath will stop the cooking process.

Once the 7 minutes are up, transfer the eggs into the ice bath. Allow them to cool for about 5 minutes, then peel them under running water.

Slice 4 pieces of artisan bread and toast them until crispy and golden brown.

In a small bowl, combine ¼ cup of mayonnaise with 1 tablespoon of fresh lemon juice. Mix until smooth.

Place one peeled egg on each slice of toasted bread. Smash them slightly with a fork for a rustic appearance.

Sprinkle flaky sea salt and freshly cracked black pepper over the smashed eggs. Add fresh herbs or any toppings you like.