Simple, yet luxurious, these Smashed Eggs on Toast make a great breakfast or brunch option that is flavorful and filling!
Nutrition
Calories: 198kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 310mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Ingredients
For the toast
- 6 large eggs a week old
- 1 Tbsp white vinegar
- 4 slices artisan bread sliced ½” thick
- ¼ cup mayonnaise
- 1 Tbsp fresh lemon juice
- Flaky sea salt
- Freshly cracked black pepper
Optional toppings and garnishes
- Fresh herbs such as dill, basil, or parsley
- Micro greens
- Smoked seafood such as lox
- Sriracha
- Everything but the bagel seasoning blend
- Furikake Japanese rice seasoning blend
- Red pepper flakes
Instructions
- Cook the eggs. Bring water to a boil in a medium sauce pan, then add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
- Prepare ice bath. While the eggs are cooking, fill a large mixing bowl with ice water. Remove the eggs. As soon as the timer goes off (or a little before — err on the side of undercooking!), quickly transfer the eggs to the ice bath. Allow to cool for about 5 minutes.
- Peel the eggs. Once the eggs are cool enough to touch, lightly tap the shells on a counter on all sides, then gently peel. Set aside until needed.
- Toast bread. Grab your favorite artisan bread, then slice into pieces about ½” thick. Toast, then set on plates.
- Mix the mayo. In a small bowl, combine mayonnaise and lemon juice. Spread a thin layer on each slice of bread.
- Smash the eggs. Place one peeled, soft boiled egg on top of each piece of toast. Cut in half, then use a fork to smash.
- Garnish and enjoy. Season each piece of toast with a generous pinch or two of flaky sea salt, then garnish with fresh dill, micro greens, freshly cracked black pepper, and any additional toppings. Enjoy immediately!