Fill a large pot with about 5 inches of water and bring to a rolling boil; prepare an ice bath in a large bowl. Lower the heat to a rapid simmer and gently add the eggs one at a time.

Boil for exactly 6 minutes and 30 seconds. Transfer eggs to the ice bath and chill for 2 minutes. Peel under running water and set aside.

In a medium bowl, combine the garlic, lemon zest and juice, basil, dill, chives, Greek yogurt, olive oil, salt, and pepper. Mix until smooth and creamy.

Slice the bread and melt 2 tablespoons butter in a skillet over medium heat. Toast 2 slices at a time until golden and crisp, about 2 minutes per side. Repeat with the remaining bread and butter.

Spread herby yogurt on each toast. Top each with 2 eggs and gently smash them with the back of a spoon.

Finish with extra salt, pepper, fresh herbs, and a drizzle of olive oil.