Preheat the oven to 220 degrees C on grill mode. Cut 1/2 slice of sandwich bread per person and place 1/2 slice of ham and grated goat cheese on top. Bake the toast for 4-5 minutes until golden and crispy.

In a large pot, bring water to boil. Make a cross incision on the bottom of the tomatoes, then immerse them in the boiling water for 10-15 seconds. Drain using a skimmer and rinse under cold water. Peel the tomatoes and cut them into quarters.

Bring the water to a boil again. Carefully add the egg to the water using a spoon and cook for 9 minutes. After cooking, run the egg under cold water, peel, and chop into small cubes.

Meanwhile, finely chop the chives. Cut the remaining ham slices into cubes or tear them into small pieces by hand. Roughly cut the remaining sandwich bread into cubes.

Using a mixer or blender, blend the peeled tomatoes until smooth. Add the sandwich bread pieces and half of the chives. Season with salt and pepper, then gradually add olive oil while blending until a creamy texture is achieved. If the mixture is too thick, add a little water to loosen.

Pour the salmorejo into deep plates or bowls. Adjust salt and pepper to taste. Top with ham cubes, pieces of hard-boiled egg, and the remaining chopped chives. Optionally, drizzle a little olive oil around the garnishes.