Farm Egg and Kale Tartine | Peachy the Magazine

Ingredients

• 9 soft-boiled farm eggs
• 1 finely minced shallot
• 1 tablespoon chopped chervil
• 1 tablespoon sliced chives
• 1 tablespoon coarse-grain mustard
• 1 lemon
• 3 tablespoons aioli
• Salt and black pepper
• 2 finely minced shallots
• 1 tablespoon chopped thyme
• 1/2 cup diced carrot
• 1/4 cup cider vinegar
• 2 tablespoons coarse-grain mustard
• 1 cup extra virgin olive-oil
• 1/2 pound Tuscan kale
• 2 slices of wild-yeast sourdough
• 2 thinly sliced radishes