Smashed Eggs on Toast with Butter + Spring Herbs

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Perfectly jammy soft-boiled eggs smashed onto buttery rustic toast and finished with fresh spring herbs and flaky sea salt.

Prep Time: 5

Cook Time: 2

Total Time: 8

Servings: 2 servings

Calories: 304kcal

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

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.

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.