If starting with uncooked eggs, lower them gently into boiling water and cook at a gentle boil for about 12 minutes, until the whites and yolks are firm. Transfer to ice water, cool completely, and peel.

Roughly chop the cooled eggs. Put them in a small, powerful blender with the olive oil and lemon juice.

Blend, stopping to scrape down the sides as needed, until the eggs are finely processed. Add the tablespoon of water and the salt, then blend again until smooth.

If the mixture is too stiff for the blender or for spreading, add water 1 teaspoon at a time. Stop once it is creamy and thick enough to hold soft spreading ridges. Avoid making it runny.

Taste and adjust the salt or lemon if needed. Transfer to a clean covered jar and refrigerate.

Spread onto toasted bread with a butter knife. If more is needed, visibly collect another knife-load from the jar before adding it to the toast.