15 minutes
A simple yet delightful dish of soft-boiled eggs smashed onto buttery, mustard-topped toast, garnished with fresh dill and a sprinkle of sea salt.
Extra Large Eggs, soft-boiled
each
White Bread, toasted
slices
Unsalted Butter, at room temperature
tablespoons
Whole Grain Mustard
teaspoons
Dill, minced
teaspoons
to taste
Black Pepper, freshly ground
to taste
Coarse Sea Salt
to taste
1. Boil and Cool Eggs
Fill a large saucepan with water and bring it to a boil. Carefully lower the eggs into the saucepan using a slotted spoon, keeping a low simmer to prevent cracking. Cook for exactly 6.5 minutes for a jammy yolk. Transfer eggs to a bowl of ice water for 2 minutes to cool, then peel.
2. Prepare Toast
Toast the bread slices until golden brown, then spread each slice with butter and a teaspoon of whole-grain mustard.
3. Assemble and Garnish
Place one soft-boiled egg on each slice of toast. Chop the egg gently with a knife to spread the yolk. Sprinkle minced dill, kosher salt, black pepper, and coarse sea salt or fleur de sel to taste.
Comments (0)