Start to Finish: 30 minutes (plus 1 day for marinating)
Pickled Turmeric Eggs
6 large eggs
1 tbsp. coriander seeds
1 cup white wine vinegar
1 tbsp. plus 1 1/2 tsp. salt
1 tbsp. plus 1 1/2 tsp. sugar
1 tbsp. yellow mustard seeds
1 1/2 tsp. black peppercorns
1 1/2 tsp. ground turmeric
2 large sprigs fresh thyme
1 fresh bay leaf
1 cup mayonnaise
1 1/2 tsp. drained capers, chopped, plus 1 tsp. brine
1 clove garlic, finely chopped
8 slices sourdough bread, toasted
12 slices smoked bacon, cooked until crisp
12 slices of tomato (from about 2 large), salted
2 cups watercress
1. For the eggs, bring a medium saucepan of water to a boil. Prepare a bowl of ice water. Add the eggs to the boiling water. Cook for 7 1/2 minutes. Drain the eggs. Transfer to the ice water until completely cooled. Peel the eggs.
2. Meanwhile, in a medium saucepan, toast the coriander seeds over medium heat, stirring often, until aromatic and slightly darker in color, 2 to 3 minutes. Add 1 cup water, the vinegar, salt, sugar, mustard seeds, peppercorns, turmeric, thyme, and bay leaf. Increase heat to high. Bring to a simmer, stirring until the sugar and salt dissolve. Remove from heat. Let the brine cool.
3. Pour the brine into a large deep bowl or quart-size jar. Add the eggs. Cover and refrigerate for 24 hours.
4. Drain 4 eggs. Cut each crosswise into 1/4-inch slices. In a small bowl, whisk the mayonnaise, capers and brine, and garlic. Spread the caper aioli on the toast. Top 4 slices of toast with the eggs, bacon, tomato, and watercress. Top with the remaining toast and cut in half.