Scandinavian · Breakfast & brunch

Soft-boiled eggs with rye and dill

Name: Soft-boiled eggs with rye and dill
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 8 pasteurized large eggs, cold; 8 thin slices dense Scandinavian rye bread; 2 tablespoons salted butter, softened; 1/2 cup crème fraîche; 2 teaspoons Dijon mustard; 1/4 cup chopped dill, divided; 1 Persian cucumber, thinly sliced; 4 radishes, thinly sliced; 1 tablespoon white wine vinegar; 1/2 teaspoon kosher salt; Black pepper

Jammy eggs on buttered dense rye with dill, quick cucumber, radish, and mustard crème fraîche.

About 35 minTotal

About 25 minActive

$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
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How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details

Ingredients

1× recipe · Makes 4 servings

8 pasteurized large eggs, cold
8 thin slices dense Scandinavian rye bread
2 tablespoons salted butter, softened
1/2 cup crème fraîche
2 teaspoons Dijon mustard
1/4 cup chopped dill, divided
1 Persian cucumber, thinly sliced
4 radishes, thinly sliced
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
Black pepper

Instructions

Toss cucumber and radish with vinegar, salt, and half the dill; rest 10 minutes and drain.
Lower cold pasteurized eggs into and cook exactly 7 minutes. Transfer immediately to ice water for 2 minutes, then peel.
Mix crème fraîche with mustard, remaining dill, and black pepper.
Toast rye lightly only if desired and spread with salted butter, then mustard crème fraîche.
Halve eggs over the bread and add drained cucumber and radish. Finish with pepper and serve immediately.