Table of Contents
Introduction
If you’re looking for a breakfast that’s both elegant and easy to whip up, look no further than Smashed Egg Toasts with Herby Lemon Yogurt. This dish combines the creamy richness of Greek yogurt with the bright, zesty flavors of fresh herbs and lemon, all piled on top of perfectly toasted bread and soft-boiled eggs. It’s a breakfast that feels indulgent but comes together in just 25 minutes. Whether you’re hosting a brunch or simply treating yourself to a special morning meal, this recipe is sure to impress.
Key Ingredients
The beauty of this recipe lies in its simplicity and the quality of its ingredients. Fresh herbs like basil, dill, and chives bring a burst of flavor, while the lemon zest and juice add a bright, tangy note. Greek yogurt provides a creamy base that’s both healthy and satisfying, and the soft-boiled eggs add a rich, velvety texture. The crusty bread ties it all together, offering a satisfying crunch that contrasts beautifully with the soft, smashed eggs.
Ingredients List
| Ingredient | Amount |
|————|——–|
| Large eggs | 8 |
| Garlic clove | 1 |
| Medium lemon | 1 |
| Fresh basil leaves, finely chopped | 2 tablespoons |
| Fresh dill, finely chopped | 2 tablespoons |
| Fresh chives, finely chopped | 2 tablespoons |
| Plain Greek yogurt | 2 cups |
| Extra-virgin olive oil | 2 tablespoons |
| Kosher salt | 3/4 teaspoon |
| Freshly ground black pepper | 1/2 teaspoon |
| Country or sourdough bread, 1-inch thick | 4 large slices |
| Unsalted butter | 4 tablespoons |
Helpful Tools
To make this recipe, you’ll need a few essential tools:
– A large pot for boiling the eggs
– A slotted spoon for transferring the eggs to an ice bath
– A large bowl for preparing the yogurt mixture
– A medium skillet for toasting the bread
– A cutting board and knife for chopping herbs
Pro-Tips
1. Perfect Soft-Boiled Eggs: Timing is crucial for achieving the perfect soft-boiled egg. Boil the eggs for exactly 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop the cooking process.
2. Herb Freshness: Use the freshest herbs possible for the best flavor. If you have a garden, consider growing your own basil, dill, and chives.
3. Toast to Perfection: Whether you’re using a skillet or the oven, make sure your bread is golden brown and crisp. This will provide the perfect base for the creamy yogurt and soft eggs.
4. Make Ahead: The yogurt mixture can be prepared up to 3 days in advance and stored in an airtight container in the fridge, making this recipe even more convenient for busy mornings.
5. Elevate Your Breakfast Game: If you’re looking for more breakfast inspiration, check out this Yogurt Sandwich Recipe Best Breakfast Bread for another delicious way to start your day.
How to Make Smashed Egg Toasts with Herby Lemon Yogurt
1. Prepare the Eggs: 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. Make the Yogurt Mixture: In a medium bowl, combine the minced garlic, lemon zest, lemon juice, chopped basil, dill, and chives. Add the Greek yogurt, olive oil, kosher salt, and black pepper. Stir to combine.
3. Toast the Bread: Cut 4 (1-inch thick) slices of crusty bread. Melt 2 tablespoons of 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 of unsalted butter and bread.
4. Assemble the Toasts: 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.
5. Serve: Serve immediately and enjoy the creamy, herby, and satisfying flavors of this delightful breakfast.
Variations
1. Add Some Heat: For a spicy kick, add a pinch of red pepper flakes to the yogurt mixture or top the toasts with sliced jalapeños.
2. Swap the Herbs: If you’re not a fan of dill or chives, try using parsley, cilantro, or tarragon instead.
3. Add Toppings: Top the toasts with sliced radishes, cucumber, or smoked salmon for added texture and flavor.
Smashed Egg Toasts with Herby Lemon Yogurt
Elevate your morning routine with these Smashed Egg Toasts with Herby Lemon Yogurt. A swoosh of cool, garlicky, dill-infused Greek yogurt sits atop crispy artisan toast, crowned with jammy soft-boiled eggs that are smashed right on top. Finished with a drizzle of olive oil and chili flakes, it is a riot of savory, tangy, and creamy flavors.
- Total Time: 20
- Yield: 2 toasts
Ingredients
— The Herby Yogurt Base —
½ cup plain Greek yogurt (thick, full-fat is best)
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
1 small clove garlic, grated or finely minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley or mint, chopped
Pinch of salt and black pepper
— The Eggs & Toast —
4 large eggs (for 2 toasts)
2 thick slices sourdough or artisan bread
1 tablespoon olive oil (for brushing)
— Garnish —
½ teaspoon red pepper flakes or Aleppo pepper
Flaky sea salt
Extra fresh dill
Drizzle of high-quality olive oil
Instructions
1. **Boil the Eggs:** Bring a medium pot of water to a boil. Carefully lower the eggs into the water. Reduce heat slightly to maintain a gentle boil and cook for **6 ½ to 7 minutes** for jammy/soft-boiled yolks (or 9 minutes for hard-boiled).
2. **Ice Bath:** Immediately transfer the eggs to a bowl filled with ice and water. Let them cool for 3 minutes, then peel carefully and set aside.
3. **Make the Yogurt Spread:** While the eggs cook, combine the Greek yogurt, lemon juice, lemon zest, grated garlic, chopped dill, parsley, salt, and pepper in a small bowl. Mix well. Taste and adjust acidity or salt.
4. **Toast the Bread:** Brush the sourdough slices with a little olive oil. Toast them in a toaster, oven, or on a grill pan until golden brown and crispy.
5. **Assemble:** Spread a generous layer of the herby yogurt mixture over each slice of toast.
6. Place two peeled eggs on top of each toast. Using a fork, gently smash the eggs down so they flatten slightly and the yolk mingles with the yogurt.
7. **Serve:** Drizzle with extra olive oil. Sprinkle generously with red pepper flakes (or chili crisp), flaky sea salt, and extra herbs. Serve immediately.
Notes
Egg Peeling Tip: Older eggs peel easier than fresh ones. Also, cracking the shell slightly all over before putting them in the ice bath helps the water get under the membrane.
Garlic Intensity: Raw garlic can be sharp. If you prefer a milder flavor, you can roast the garlic clove first or use 1/4 teaspoon of garlic powder instead.
Bread Matters: Since the toppings are heavy and creamy, use a sturdy bread like sourdough or a rustic country loaf that can hold the weight without getting soggy.
Protein Boost: This is already high in protein, but adding smoked salmon or sliced avocado on top makes it even heartier.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop / Toaster
- Cuisine: Modern / Mediterranean
- Diet: Vegetarian
FAQ
Q: Can I use regular yogurt instead of Greek yogurt?
A: While you can use regular yogurt, Greek yogurt provides a thicker, creamier texture that works best for this recipe.
Q: How do I store leftover yogurt mixture?
A: Leftover yogurt mixture can be stored in an airtight container in the fridge for up to 3 days.
Q: Can I make this recipe vegan?
A: Yes, you can substitute the eggs with a plant-based alternative like tofu scramble and use a dairy-free yogurt.
Conclusion
Smashed Egg Toasts with Herby Lemon Yogurt is a breakfast recipe that’s both simple and sophisticated. With its bright, fresh flavors and satisfying textures, it’s sure to become a favorite in your breakfast rotation. For more delicious ideas, follow me on Pinterest