Can I make Smashed Egg Toast ahead of time?

The yogurt mixture can be made up to 3 days ahead and stored in the refrigerator. The eggs are best cooked fresh, but you can also boil them a few hours early and keep them chilled. Assemble the toast right before serving so the bread stays crisp.

What bread works best for smashed egg toast?

Thick slices of sourdough or country bread hold up best under the creamy toppings. A sturdy loaf gives you that crunchy outside with a chewy center. Thin sandwich bread tends to soften too quickly.

Can I store leftover Smashed Egg Toast?

Fully assembled toast is best eaten immediately. If needed, store the yogurt mixture and cooked eggs separately in airtight containers in the fridge for up to 3 days. Toast fresh bread when ready to serve again.

Can I add other toppings to smashed egg toast?

Yes, this recipe works well with sliced avocado, chili flakes, microgreens, or smoked salmon. You can also swap herbs depending on what you have available. Fresh parsley or mint both work nicely with the lemon yogurt.

Smashed Egg Toast with Herby Lemon Yogurt

Print Recipe

Smashed Egg Toast layers crisp buttered bread with lemony herb yogurt and tender soft-cooked eggs for an easy breakfast or brunch.

Author: Sophia Mitchell
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 toasts 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

8 large eggs
1 clove garlic
1 medium lemon
2 tablespoons finely chopped fresh basil leaves, plus extra for topping
2 tablespoons finely chopped fresh dill, plus extra for topping
2 tablespoons finely chopped fresh chives, plus extra for topping
2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus more to finish
3/4 teaspoon kosher salt, plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
4 large slices country or sourdough bread, about 1-inch thick
4 tablespoons unsalted butter, divided

Instructions

Pour about 5 inches of water into a large pot and bring it to a strong boil. Set a large bowl of ice water nearby. Reduce the heat until the water bubbles at a lively simmer, then carefully add the eggs. Cook for exactly 6 minutes and 30 seconds. Move the eggs to the ice water with a slotted spoon, let them cool for 2 minutes, then peel them under running water.
Mince the garlic and place it in a medium bowl. Zest and juice the lemon into the same bowl. Add the basil, dill, chives, Greek yogurt, olive oil, kosher salt, and black pepper. Stir until the mixture is creamy and evenly combined.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add 2 bread slices and cook until both sides are golden and crisp, about 2 minutes per side. Transfer the toast to a platter, then repeat with the remaining 2 tablespoons butter and remaining bread.
Spoon the herby yogurt over each toast. Place 2 eggs on each slice and gently press them with the back of a spoon. Finish with a little more kosher salt, black pepper, fresh herbs, and olive oil.

Notes

For oven-toasted bread, spread softened butter on both sides of each slice, arrange them on a baking sheet, and broil until browned, flipping once, for 2 to 3 minutes per side.
Store any leftover yogurt mixture in an airtight container in the refrigerator for up to 3 days.
The yogurt mixture may be prepared up to 3 days ahead and kept chilled until serving.

Nutrition

Serving Size: 1 serving
Calories: 437
Sugar: 5.5 g
Sodium: 564.4 mg
Fat: 35.5 g
Saturated Fat: 16.1 g
Carbohydrates: 7.4 g
Fiber: 0.6 g
Protein: 23.5 g

Keywords: Smashed Egg Toast, egg toast, herby yogurt toast, breakfast toast, brunch toast

Find it online: https://thekitchenfinesse.com/smashed-egg-toast-herby-yogurt/