Smashed Egg Toasts with Herby Lemon Yogurt Recipe

Introduction

Smashed Egg Toasts with Herby Lemon Yogurt is a fresh and satisfying breakfast or brunch option. Soft-boiled eggs are combined with a bright, herby yogurt spread on crispy toasted bread, creating a delicious balance of creamy and crunchy textures.

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. Step 1: Fill a large pot with about 5 inches of water and bring to a rolling boil over high heat. Prepare a large bowl with cold water and ice. Lower the heat so the water is at a rapid simmer, then gently lower the eggs one at a time into the water. Boil for exactly 6 minutes and 30 seconds.
2. Step 2: Use a slotted spoon to transfer the eggs to the ice bath. Let them sit for 2 minutes, then peel the eggs under running water and set aside.
3. Step 3: In a medium bowl, mince the garlic clove. Finely grate the lemon zest and juice the lemon. Add the chopped basil, dill, and chives along with the Greek yogurt, olive oil, kosher salt, and black pepper. Stir well to combine.
4. Step 4: Cut the bread into 4 slices about 1 inch thick. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 2 slices of bread and cook until golden brown and crisp, about 2 minutes per side. Transfer to a platter and repeat with remaining butter and bread slices.
5. Step 5: Spread the herby lemon yogurt mixture evenly over each slice of toasted bread. Top each toast with 2 soft-boiled eggs. Using the back of a spoon, gently smash the eggs to release the yolks.
6. Step 6: Sprinkle additional kosher salt, black pepper, and fresh herbs over the toasts. Drizzle with extra olive oil before serving.

Tips & Variations

• Use fresh herbs to keep the flavor bright and vibrant; parsley or tarragon can be great alternatives.
• For extra richness, add a sprinkle of feta or shaved Parmesan on top before serving.
• Try multigrain or rye bread for a different flavor and texture.
• If you prefer firmer eggs, adjust the boiling time by a minute or two.
• Add a pinch of smoked paprika or chili flakes for a subtle kick.

Storage

Store any leftover herby lemon yogurt in an airtight container in the refrigerator for up to 2 days. The toasts are best served fresh, but you can keep peeled soft-boiled eggs refrigerated for up to 2 days as well. Reheat the bread separately in a skillet or toaster before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other herbs in the yogurt mixture?

Absolutely. While basil, dill, and chives complement the flavors well, feel free to experiment with parsley, tarragon, or mint based on your preference.

How do I tell when the eggs are perfectly soft-boiled?

Timing is key. Boil the eggs for exactly 6 minutes and 30 seconds, then immediately transfer them to an ice bath to halt cooking. The yolks should be creamy and slightly runny when smashed.

Smashed Egg Toasts with Herby Lemon Yogurt Recipe

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Smashed Egg Toasts with Herby Lemon Yogurt is a vibrant and flavorful breakfast or brunch recipe featuring perfectly boiled eggs smashed on crispy sourdough toast, topped with a tangy, herb-infused lemon yogurt spread. This dish combines creamy, zesty, and fresh herbal notes to create a simple yet elegant meal that’s quick to prepare and satisfying.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggs

• 8 large eggs

Herby Lemon Yogurt

• 1 clove garlic, minced
• 1 medium lemon (zested and juiced)
• 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

Bread and Butter

• 4 large slices country or sourdough bread (about 1-inch thick)
• 4 tablespoons unsalted butter, divided

Instructions

1. Boil the Eggs: Fill a large pot with about 5 inches of water and bring it to a rolling boil over high heat. Prepare a large bowl with cold water and ice. Lower the heat to a rapid simmer, then gently add the eggs one at a time. Boil for exactly 6 minutes and 30 seconds. Using a slotted spoon, transfer the eggs immediately into the ice bath and let them sit for 2 minutes. Peel the eggs under running water and set aside.
2. Prepare the Herby Lemon Yogurt: In a medium bowl, combine minced garlic, finely grated lemon zest and juice, chopped basil, dill, and chives. Add the Greek yogurt, extra-virgin olive oil, kosher salt, and black pepper. Stir thoroughly until well combined to create a creamy, flavorful spread.
3. Toast the Bread: Cut the bread into four 1-inch thick slices. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add two slices of bread and cook until both sides are golden brown and crisp, about 2 minutes per side. Transfer to a platter and repeat the process with the remaining butter and bread slices.
4. Assemble the Toasts: Spread the herby lemon yogurt mixture generously on each slice of toasted bread. Top each toast with two peeled eggs. Using the back of a spoon, gently smash the eggs right on the toast, allowing the yolks and whites to spread slightly for texture and richness.
5. Garnish and Serve: Sprinkle additional kosher salt, freshly ground black pepper, and some extra chopped herbs over the smashed eggs. Drizzle with a little extra virgin olive oil for added richness. Serve immediately for best texture and flavor.

Notes

• Boiling the eggs for exactly 6 minutes and 30 seconds ensures they have a soft but fully set yolk that’s perfect for smashing.
• Peeling eggs under running water helps remove the shells more easily.
• Use high-quality crusty bread such as sourdough or country loaf for the best texture.
• You can adjust the herbs to your preference or substitute with other fresh herbs like parsley or tarragon.
• Serve immediately after assembling to keep the toast crisp and yogurt fresh.

Keywords: smashed egg toast, herby lemon yogurt, breakfast toast, soft boiled eggs, savory yogurt spread, sourdough toast, easy breakfast recipe, brunch ideas