Step 1

In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, 10 minutes.

Step 2

Meanwhile, heat medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid simmer, gently add eggs and simmer 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.

Step 3

Stir oil, mustard and parsley into shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired.