Smashed Egg Toasts with Herby Lemon Yogurt Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
