Smashed Egg Toasts with Herby Lemon Yogurt

published Oct 19, 2020
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Smashed Egg Toasts with Herby Lemon Yogurt

A quick and easy breakfast toast topped with an herby Greek yogurt and smashed, soft-cooked eggs.

Serves4

Makes4 toasts

Prep5 minutes

Cook15 minutes

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Smashed egg toast close up on plate.
Credit: Photo: Justin Bridges | Food Stylist: Tyna Hoang

A perfectly cooked egg atop hot buttered toast is, to me, the stuff of dreams. In fact, I’ve practically become an expert at elevating the egg-on-toast combo. From toad-in-the-hole to fancy avocado toast — you name it, I’ve made it.

My latest upgrade involves another favorite breakfast item: yogurt! You’ll start by mixing up a savory Greek yogurt spread that’s packed with lemon and garlic, then spread it over the toast. Lightly smash soft-boiled eggs on top to create scraggly little pieces — they’ll mix with the yogurt and create an egg salad-like mixture that’s creamy and rich. A light drizzle of olive oil and generous garnish of herbs round the whole thing out, and suddenly the humble egg toast is a complete (and elegant!) meal.

Credit: Photo: Justin Bridges | Food Stylist: Tyna Hoang

3 Tips for Perfect Soft-Boiled Eggs

Keep these tips in mind for perfectly jammy eggs.

1. Start with cold eggs. Make sure to use cold eggs that come straight from the fridge. If you start with room-temperature eggs, you run the risk of overcooking them if you follow the instructions as-written.

2. Use a timer. This recipe cooks the eggs for exactly 6 minutes and 30 seconds. This is the perfect amount of time for the whites to set while keeping the yolks runny. As soon as you add your eggs to the water, start the timer.

3. Cool them in an ice water bath. This immediately stops the cooking process so your eggs don’t get too firm.

Smashed Egg Toasts with Herby Lemon Yogurt

A quick and easy breakfast toast topped with an herby Greek yogurt and smashed, soft-cooked eggs.

Prep time 5 minutes

Cook time 15 minutes

Makes 4 toasts

Serves 4

Nutritional Info

Ingredients

  • 8

    large eggs

  • 1 clove

    garlic

  • 1

    medium lemon

  • 2 tablespoons

    finely chopped fresh basil leaves, plus more for garnish

  • 2 tablespoons

    finely chopped fresh dill, plus more for garnish

  • 2 tablespoons

    finely chopped fresh chives, plus more for garnish

  • 2 cups

    plain Greek yogurt

  • 2 tablespoons

    extra-virgin olive oil, plus more for drizzling

  • 3/4 teaspoon

    kosher salt, plus more for sprinkling

  • 1/2 teaspoon

    freshly ground black pepper, plus more for sprinkling

  • 4 large slices

    country or sourdough bread (about 1-inch thick)

  • 4 tablespoons

    unsalted butter, divided

Instructions

  1. Fill a large pot with about 5 inches of water and bring to a rolling boil over high heat; fill a large bowl with cold water and ice. Lower the heat until the water is at a rapid simmer. Gently lower 8 large eggs into the water one at a time. Boil for exactly 6 minutes and 30 seconds. Using a slotted spoon, transfer the eggs to the ice bath. Let sit in the ice bath for 2 minutes, then peel the eggs under running water and set them aside.

  2. Prepare the following, adding them to a medium bowl: Mince 1 garlic clove. Finely grate the zest 1 medium lemon, then juice the lemon. Finely chop until you have 2 tablespoons fresh basil leaves, 2 tablespoons fresh dill, and 2 tablespoons fresh chives. Add 2 cups Greek yogurt, 2 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

  3. Cut 4 (1-inch thick) slices crusty bread. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 2 of the slices and cook until golden brown and crisp, about 2 minutes per side. Transfer to a large platter. Repeat with the remaining 2 tablespoons unsalted butter and bread.

  4. Spread the yogurt mixture on the bread, then top each toast with 2 of the eggs. Using the back of a spoon, gently smash the eggs. Sprinkle with more kosher salt, black pepper, and herbs, and drizzle with more olive oil.

Recipe Notes

Toasting the bread: The bread can also be toasted in the oven. To do so, spread the bread with the softened butter on both sides, place on a baking sheet in a single layer. Broil, flipping once, until evenly browned, 2 to 3 minutes per side.

Storage: Leftover yogurt mixture can be stored in an airtight container in the fridge for up to 3 days.

Make ahead: The yogurt mixture can be made up to 3 days in advance and refrigerated in an airtight container.