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Smashed Eggs on Toast with Butter + Spring Herbs

  • 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

Description

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!


Scale

Ingredients

  • 4 Eggland’s Best eggs (large)
  • 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

  1. Bring a medium pot of water up to a boil.
  2. Carefully drop the Eggland’s Best eggs into boiling water, then set a timer for 7 1/2 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.

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