This dish is all about timing. Garten says the eggs must cook for exactly six and a half minutes, then sit in an ice bath for exactly two minutes.
I was paranoid that the eggs would knock into each other if I turned my stove up too high, so I ended up undercooking a few of them — which turned into a mess when I tried to unpeel the eggs. I had accidentally taken the "smashed" in Garten's smashed eggs on toast a little too literally.
But some eggs still turned out great, and I loved how they paired with the crunchy, toasted bread. The whole-grain mustard gave each bite a nice kick, while the dill helped elevate the flavors — and looked gorgeous on top of the eggs.
Get the full recipe for Ina Garten's smashed eggs on toast here.