Place eggs in a single layer in a pot. Fill pot with water, enough to cover the eggs by an inch. Bring to a boil. As soon as it reaches a boil, remove from heat and cover pot. Let sit for 12 minutes.

At 12 minutes, drain water and rinse eggs with cold water for about 10-15 seconds, just long enough to make them bearable to touch.

Tap every part of each eggshell against the counter to shatter it, then remove in pieces. The eggs are easiest to peel while they’re still hot. Once peeled, rinse with cool water to remove any remaining shell and set aside.

Cut corn kernels off the cob by standing the cob on its flat end on a cutting board. Cut down vertically to remove kernels, and set aside.

In a small bowl, whisk olive oil, red wine vinegar, chopped parsley and chives, crushed coriander seeds, and smoked salt.

Slice the hardboiled egg in rounds about ¼" thick, using your finger to keep the yolk in place if it starts to squeeze out from the downward pressure of the knife.

Arrange egg rounds on a serving plate, layering with slices of avocado and kernels of corn. Continue layering until your ingredients are gone. Give the dressing an extra whisk to incorporate, then pour over the top.

Place cast iron pan on stove and turn to medium high. Drizzle slices of bread with olive oil and heat in pan, alternating a few minutes on each side until they reach a golden brown. Serve immediately with egg salad, layering egg, corn, and avo atop each slice of grilled bread.

Welcome to eating my current craving.