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Prep Notes (one per line)
Eggs - keep cold Unsalted butter - bring to room temperature — precision is optional right up until it absolutely is not. Dill - mince to yield 4 tsp
Instructions
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, like a cool-headed tyrant of seasoning. 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.
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