Smashed Eggs on Toast with Butter + Spring Herbs

Close up of a slice of toasted baguette with smashed eggs and fresh herbs.

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!

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Course: Snack

Cuisine: French

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

Prep Time: 5

Cook Time: 2

Total Time: 8

Servings: servings

Calories: 304kcal

Author: Nicole Gaffney (ColeyCooks.com)

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.

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