Heat a frying pan to medium-low. Grease with a small amount of butter.

Butter the bread. Cut an approximately 6cm x 5cm oval from the middle of the buttered bread.

Place this buttered bread and the oval in the frying pan, separate from each other. Crack an egg into the bread. (It should make a sizzling sound.)

Add salt and freshly ground pepper to the top of the egg, and dill (if you are using it).

When the butter on the topside of the bread melts, it is time to flip the egg over. (You can also look at the bottom of the cut-out oval of bread - if it is browned, it is ready). Be careful to not separate the egg from the bread.

Add salt and pepper (and dill) to the other side.

Serve warm. The egg yolk should be a little runny so you can sop it up with the small cut-out oval of bread.

(If you prefer your eggs more well-done, the entire process can be done at a lower temperature so that the egg cooks through all the way.)