Smashed Eggs on Toast

Fill a large saucepan with water and bring it to a full rolling boil over medium-high heat. With a slotted spoon, carefully lower the eggs, one at a time, into the water. Don't allow them to fall into the pot or the shells will crack. Lower the heat and cook for exactly 6 ¹⁄₂ minutes, adjusting the temperature to maintain a low simmer. Carefully transfer the eggs to a bowl of ice water for exactly 2 minutes. Remove the eggs from the water and peel.

Meanwhile, toast the bread in a toaster or oven and place the slices on a cutting board. Spread each slice with ¹⁄₂ tbl butter and then ¹⁄₂ tsp mustard.

Place one egg on each slice of toast and chop the eggs roughly without cutting into the bread. Sprinkle with dill, salt and pepper to taste.