Smashed Eggs on Toast
This simple, yet perfect recipe for jammy soft-boiled eggs smashed onto buttery toast takes just 10 minutes and only uses four basic pantry staples. It's a quick and easy, yet sophisticated meal works equally well for breakfast, lunch or a mid-day snack!
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I love making this recipe in the spring when the first herbs emerge from my garden - usually chives, dill and parsley.
This combination of jammy eggs on buttery toast finished with fresh spring herbs and flaky sea salt is one you don't want to miss. It takes minimal effort and always slaps!
Mastering the Perfect Soft-Boiled Egg
The key to this recipe is timing precision. A 7½-minute cook creates eggs with set whites but spreadable, golden yolks – perfectly balanced between runny and firm. Immediately transferring the eggs to an ice bath stops the cooking process and makes peeling much easier.
The smashing technique is what also elevates this dish. Rather than slicing, smashing creates irregular pieces with varied textures. The 7½-minute timing yields eggs with the ideal consistency – structured enough to handle, but soft enough to create a luxurious mouthfeel on toast.
Want more easy egg recipes? Try my silky soft scrambled eggs with ricotta, elegant French baked eggs on toast, or this hearty Lyonnaise salad with poached eggs and bacon.
Why This Recipe Works
- The 7½ minute cooking time creates eggs with perfectly set whites and jammy, spreadable yolks.
- Cooling the eggs in ice water stops the cooking process for consistent results every time.
- Fresh spring herbs add bright, seasonal flavor that complements the richness of the eggs and butter.
- It requires just 4 basic ingredients for a quick, satisfying meal that's ready in under 10 minutes!
Ingredient Notes
Eggs - Use pasture-raised eggs for the best flavor. The deep orange yolks not only look beautiful but taste richer and more complex than conventional eggs. Spring eggs often have the brightest yolks as chickens begin eating fresh greens again!
Bread - Choose rustic bakery bread with a sturdy crumb that can hold up to the smashed eggs. This recipe calls for large slices, so double the amount if your bread is smaller (like from a baguette).
Fresh Herbs - Use any type of soft fresh herbs you have like chives, parsley, dill, tarragon, or chervil. For the freshest flavor, look for herbs with vibrant color and no wilting or discoloration.
Butter - Don't skimp here - use quality butter for spreading on the toast. To save time and prevent torn bread, make sure your butter is softened to room temperature!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium saucepan
- Timer
- Ice bath bowl
- Slotted spoon
- Butter knife
- Toaster
How to Make jammy egg toast
- Bring a medium pot of water up to a boil.
- Carefully drop the eggs into boiling water, then set a timer for 7½ minutes.
- While the eggs boil, prepare a bowl of ice water and set aside.
- When the eggs are finished, immediately place them into the ice water and let them sit for 5 minutes.
- Lightly toast the bread, let it cool a bit, then generously spread with butter.
- Carefully peel the eggs, then slice each one in half.
Pro Tip: To easily peel soft-boiled eggs, gently tap them all over on a hard surface, then start peeling from the wider bottom end where there's usually an air pocket.
- 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.
- Sprinkle each toast generously with herbs and sea salt, then serve immediately.
Tips for Success
- The cooling step is essential for stopping the cooking process to achieve the perfect texture. It also makes peeling a breeze!
- Adjust the cooking time based on your egg preference: 6-7 minutes for runnier yolks, 8-9 minutes for firmer but still soft yolks.
Smashed Egg Toast Variations
- Top with thinly sliced radishes and microgreens for extra crunch and color.
- Add a light drizzle of good olive oil and a sprinkle of red pepper flakes for a Mediterranean twist.
- Layer thinly sliced avocado underneath the eggs for extra creaminess.
- Substitute creme fraiche or ricotta for the butter and top with lemon zest and black pepper.
- For a more substantial meal, add smoked salmon, prosciutto, or crispy bacon on top.
Serving Suggestions
To create a more complete breakfast or brunch spread, pair with my cold brew coffee and fluffy homemade waffles for a sweet counterpoint to the savory eggs!
For an impressive spring brunch, serve these alongside my easy smoked salmon tart, crispy candied bacon, and a fresh asparagus salad featuring the season's tender new spears.
For a light spring lunch, pair with my refreshing celery root remoulade.
If you're feeling extra indulgent, add my prosciutto and goat cheese scones to round out a special weekend spread.
How to Make ahead
These smashed eggs on toast are best enjoyed immediately after assembly, as the texture changes once the eggs cool completely. I don't recommend storing assembled toast, as the bread will become soggy and the eggs will firm up in the refrigerator.
If you want to prep ahead, you can boil the eggs and keep them unpeeled in the refrigerator for up to 3 days. When ready to serve, simply bring the eggs to room temperature, peel, and assemble your toast.
For the ultimate time-saver, boil a batch of eggs on Sunday and keep them unpeeled in the refrigerator for quick breakfasts throughout the busy work week.
FAQ
The timing method is most reliable, but if you're unsure, you can test by gently pressing on the peeled egg - it should feel set on the outside but have some give to indicate the yolk is still soft.
Absolutely! While rustic country bread works wonderfully, you can also use sourdough, whole grain, or even English muffins. Just ensure it's sturdy enough to support the eggs.
Very fresh eggs tend to be harder to peel. Try using eggs that have been in your refrigerator for a few days, and make sure they're fully cooled in the ice bath before peeling.
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Smashed Eggs on Toast with Butter + Spring Herbs
Ingredients
- 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
Instructions
- Bring a medium pot of water up to a boil.
- Carefully drop the eggs into boiling water, then set a timer for 7 ½ minutes.
- While the eggs boil, prepare a bowl of ice water and set aside.
- When the eggs are finished, immediately place them into the ice water and let them sit for 5 minutes.
- Lightly toast the bread, let it cool a bit, then generously spread with butter.
- Carefully peel the eggs, then slice each one in half.
- 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.
- Sprinkle each toast generously with herbs and sea salt, then serve immediately.
Notes
- The cooling step is essential for stopping the cooking process to achieve the perfect texture.
- Adjust the cooking time based on your egg preference: 6-7 minutes for runnier yolks, 8-9 minutes for firmer but still soft yolks.
- Season your eggs right before serving to keep the salt from drawing out moisture.
- For the ultimate time-saver, boil a batch of eggs on Sunday and keep them unpeeled in the refrigerator for quick breakfasts throughout the busy work week.
I would love to et this right now.
This looks like it could be my brunch tomorrow (after I put Glory down for her nap) or she would eat the every piece. The girl has her mom and dad's appetites.
Yay!! I hope you love it!! <3