18 minutes
Soft-boiled eggs with runny yolks, topped with mustard and fresh dill on buttery toast.
White Bread, ½-inch-thick slices
each
Unsalted Butter, room temperature
0 oz
Whole Grain Mustard
teaspoons
Minced Fresh Dill
teaspoons
to taste
to taste
Coarse Sea Salt
to taste
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.
Use the freshest eggs possible, ideally from a local farmer's market. Fresh eggs taste better and are easier to peel after boiling.
Cut the soft-boiled eggs cleanly for a beautiful presentation with the yolk spilling over the toast.
Use a timer and start it when your eggs enter the boiling water. Aim for 6-7 minutes for a runny yolk and then use an ice-water bath to stop cooking.
Use hearty, artisanal bread like sourdough and toast until golden and crispy, without it becoming too hard.
Serve immediately to enjoy the contrast between warm yolk and crisp toast.
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