Ina Garten’s Smashed Eggs, Dill and Mustard

2 large eggs, at room temperature
1 tsp fresh dill leaves, washed and finely chopped
1 tsp whole grain mustard
1 tsp butter
2 slices bread

Poach the eggs.

Toast the bread.

Spread 1/2 tsp butter and 1/2 tsp mustard on each slice of toast.

Place the poached eggs on top of the mustard topped, toast.

Sprinkle dill leaves.

Try this with avocado squashed on top of the mustard.