Smashed Eggs on Toast with Butter + Spring Herbs

This recipe for Smashed Eggs on Toast with Butter + Spring Herbs is a quick and tasty way to satisfy your hunger, whether it be for breakfast, lunch, dinner or a snack! 

I could not be more excited that spring is finally here. It snowed at least four times this March, which is at least four times more than it should have. As the years go on, I’m realizing more and more that spring is actually my favorite season. I used to be very firm in my declaration that it was, in fact, summer, but I’m noticing that spring is always when I feel the most enthusiastic about life. 

I love summer, but it carries this underlying tone of anxiety that comes from feeling pressured to take advantage of the season before it’s over - do more, see more, make the most of it, or else you aren’t doing it right. Spring, on the other hand, is full of excitement and anticipation of all the great things to come. There’s nothing but hope and sunshine on the horizon, and next winter still feels so far away (because it is).

With spring comes the rebirth of my favorite warm weather hobby: gardening. The feeling of digging my hands in the dirt for the first time after a long, cold winter sends energy down my spine and up into my soul. I look forward to the day I can once again walk outside and pluck an entire meal out of my garden, but what I miss most during the winter is having a backyard full of fresh herbs to play with. Herbs have the power to turn even the simplest dish into something extraordinary, and growing them is so much more convenient than having to buy them from the grocery store.

Chives are one of the very first crops to emerge in my garden each spring, and they’re also one of my favorite herbs to cook with. Parsley, dill, chervil and tarragon also thrive in the cool weather, and they each add their own element of flavor to whatever I’m cooking, like these smashed eggs on toast. Everyone loves eggs on buttered toast, but when you sprinkle an assortment of delicate spring herbs over the top, it gets taken to a whole new level.

I never really cared much for hard boiled eggs, but I’ve recently become enamored with soft boiled eggs. The whites are perfectly cooked while the yolks stay soft, but tempered enough to take on a jammy, almost gel-like consistency. They have a luxurious, tongue coating texture that I can’t seem to get enough of these days. I love smashing them into a piece of heavily buttered toast, and then showering them with flaky sea salt and all the fresh spring herbs I can get my hands on.

The more types of herbs you use, the better. Just be sure to stick to soft herbs like chives, parsley, dill, chervil, tarragon, and possibly even cilantro or mint (although I’ve never tried those last two). For best results, use at least two different types of herbs, particularly the chives, as their mild oniony flavor pairs especially well with the eggs. Avoid hardier herbs like rosemary, sage, oregano, and thyme, as they’ll overpower this delicate dish.

Eggs are symbolic of spring, and this simple recipe captures the spirit of the season perfectly.

One Year Ago: Traditional Italian Meatballs, Prosciutto + Goat Cheese Scones with Strawberry Butter
Two Years Ago: Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing, Perfect Muffin Tin Popovers, Chick Pea Fritters with Veggies (Panelle)
Three Years Ago: Salted Caramel Candies, Salted Vanilla Bean Butter Cake, Spiedini alla Siciliana

Smashed Eggs on Toast with Butter + Spring Herbs

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This recipe for Smashed Eggs on Toast with Butter + Spring Herbs is a quick and tasty way to satisfy your hunger, whether it be for breakfast, lunch, dinner or a snack!

• Author: Nicole Gaffney (ColeyCooks.com)
• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 8 minutes
• Yield: 2 1x
• Category: snack
• Method: boiled
• Cuisine: French

Ingredients

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• 4 large eggs 
• 2 large slices bakery bread 
• 2 tablespoons unsalted butter, softened
• 2 tablespoons chopped assorted soft fresh herbs, such as parsley, dill, chives, tarragon, or chervil (use at least 2)
• Flaky sea salt

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Instructions

1. Bring a medium pot of water up to a boil.
2. Carefully drop the eggs into boiling water, then set a timer for 7 ½ minutes.
3. While the eggs boil, prepare a bowl of ice water and set aside.
4. When the eggs are finished, immediately place them into the ice water and let them sit for 5 minutes.
5. Lightly toast the bread, let it cool a bit, then generously spread with butter.
6. Carefully peel the eggs, then slice each one in half.
7. Top each toast with two whole eggs, then use a butter knife to gently smash them into smaller pieces and distribute them around the toast.
8. Sprinkle each toast generously with herbs and sea salt, then serve immediately.

Nutrition

• Serving Size:
• Calories: 597
• Sugar: 3.7 g
• Sodium: 1628.2 mg
• Fat: 27.7 g
• Carbohydrates: 55.6 g
• Protein: 30.4 g
• Cholesterol: 588.5 mg

Keywords: eggs, jammy, toast, butter, herbs, soft boiled

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