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    Smashed Eggs on Toast

    clock-icon15 minutes
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    Pixicook editorial team

    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.

    Ingredients for Smashed Eggs on Toast

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Large Eggs, soft-boiled

    each

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    White Bread, toasted

    slices

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    Unsalted Butter, at room temperature

    tablespoons

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    Whole Grain Mustard

    teaspoons

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    Dill, minced

    teaspoons

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    Kosher Salt

    to taste

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    Black Pepper, freshly ground

    to taste

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    Coarse Sea Salt

    to taste

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    How to Make Smashed Eggs on Toast

    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.


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