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–+ servings
Smashed Eggs on Toast

Smashed Eggs on Toast for a Perfect Brunch Delight

Smashed Eggs on Toast is a quick and customizable breakfast that combines creamy eggs with zesty flavors for a delightful brunch experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 6 large eggs week old
  • 1 Tbsp white vinegar helps set egg whites
For the Toast
  • 4 slices artisan bread ½" thick
For the Creamy Mixture
  • ¼ cup mayonnaise Greek yogurt is a lighter alternative
  • 1 Tbsp fresh lemon juice lime juice is a good substitute
For Seasoning
  • flaky sea salt essential for flavor
  • freshly cracked black pepper adds spice
Optional Toppings
  • fresh herbs like dill, basil, parsley
  • microgreens adds crunch
  • smoked seafood such as lox
  • sriracha for a spicy kick
  • Everything but the Bagel seasoning blend adds delightful flavor
  • furikake a Japanese seasoning
  • red pepper flakes for warmth and spice

Equipment

  • medium saucepan
  • Large Bowl
  • slotted spoon
  • Toaster or skillet
  • small bowl

Method
 

Step-by-Step Instructions
  1. Fill a medium saucepan with water, add white vinegar, and bring to a boil. Lower in the eggs and set a timer for 7 minutes.
  2. Prepare an ice bath in a large bowl with cold water and ice.
  3. Transfer cooked eggs to the ice bath for 5 minutes.
  4. Gently tap each egg on a hard surface and peel them under running water if necessary.
  5. Toast the artisan bread until golden and crispy, about 2-3 minutes per side.
  6. In a small bowl, combine mayonnaise and lemon juice, then spread on toasted bread.
  7. Slice each peeled soft-boiled egg in half, place on the toast, and gently smash with a fork.
  8. Season with flaky sea salt and black pepper, add optional toppings as desired, and serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

Use week-old eggs for better peeling, adjust cooking time based on egg size, and enjoy customizable toppings to enhance flavor.

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