Ina's Smashed Eggs On Toast

 If I had to pick 5 favorite ingredients, eggs would be at the top of the list. I mean eggs are so versatile, nutritious, quick, and oh so delicious. So, for Mother's Day I chose this quick, but rather fussy egg dish.

The timing of the dish has to be just right, but it really is very simple. Good bread that is first toasted, then spread with butter and whole-grain mustard before being topped with a jammy soft-boiled egg that is smashed on the bread and sprinkled with salt, pepper, and dill.

It is a rather zesty and tangy way to start your day if you're looking for something different!

Happy Mother's Day to all!

Smashed Eggs on Toast

Adapted from Modern Comfort Food

by Ina Garten

Serves 4

8 cold extra-large eggs

8 (1/2" thick) slices from a white bread or Pullman loaf

4 tablespoons butter, at room temperature

4 teaspoons whole-grain mustard

4 teaspoons minced fresh dill

salt and black pepper

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 fro exactly 6-1/2 minutes (not 6 minutes and not 7 minutes), adjusting the temperature to maintain a low simmer. (If the water is boiling, the eggs will knock against each other and crack.) 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 over (see notes above) and place the slices on a cutting board. Spread each slice first with 1/2 tablespoons butter and then 1/2 teaspoon of the mustard.

Place one egg on each slice of toast and chop the eggs roughly without cutting into the bread (the bread will absorb the runny yolks). Sprinkle with dill, salt, pepper and serve warm.