Herbed Dill & Mustard-Topped Soft-Boiled Eggs on Toast

1. Boil the Eggs

Fill a large saucepan with water and bring it to a full rolling boil. Carefully lower 8 cold extra-large eggs into the boiling water using a slotted spoon. Boil the eggs for exactly 6½ minutes.

2. Prepare Ice Water Bath

While the eggs are boiling, prepare an ice water bath. Once the 6½ minutes are up, transfer the eggs immediately to the ice water and let them sit for about 2 minutes.

3. Peel the Eggs

Peel the eggs once they're cool enough to touch.

4. Toast the Bread

Toast 8 slices of white bread or Pullman loaf in a toaster or in an oven preheated to 400°F for about 12-15 minutes, turning them once halfway through to ensure they are evenly crisp.

5. Spread Butter and Mustard

Spread 4 tablespoons of room-temperature unsalted butter across the toasted slices, followed by 4 teaspoons of whole-grain mustard.

6. Top with Eggs and Dill

Place the peeled eggs on the toast and gently chop them so that the runny yolks spill onto the bread. Sprinkle each toast with 4 teaspoons of minced fresh dill.

7. Season and Serve

Season with a pinch of kosher salt, freshly ground black pepper, and a touch of coarse sea salt or fleur de sel. Serve immediately.