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smashed eggs on toast
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5 from 1 vote

Smashed Eggs on Toast

Want to take your breakfast toast to a whole new level? This simple yet luscious recipe for soft boiled eggs smashed on toast with a variety of toppings will inspire your morning breakfast routine with minimal effort!
Prep Time5 minutes
Cook Time7 minutes
Cooling time5 minutes
Total Time17 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 6 servings
Calories: 102kcal
Author: Briana

Ingredients

For the soft boiled eggs:

  • 6 whole eggs
  • 1 tablespoon white vinegar
  • 6 slices bread of choice (we used a locally made low carb sourdough bread!)
  • 5 cups water for boiling eggs
  • 5 cups ice cold water for ice bath
  • Ice for ice bath
  • Flaky sea salt + black pepper for topping eggs

Topping ideas:

  • salted grass fed butter or mayonnaise
  • avocado
  • smoked salmon
  • fresh lemon
  • fresh dill, chives, and thyme
  • microgreens
  • red pepper flakes
  • burrata cheese
  • prosciutto

Instructions

  • Bring a small pot of water to a rolling boil, then add in the vinegar. Set a timer for 7 minutes, then gently place the eggs into the water with a slotted spoon. Do not reduce the heat.
  • While the eggs are boiling, prepare an ice bath with ice cold water and ice. This will stop the cooking process when the eggs go in.
  • As soon as the timer goes off, or maybe even a few seconds before, remove the eggs from the boiling water and immediately and gently place the eggs into an ice bath with a slotted spoon. Once all 6 eggs are in the ice bath, start a timer for 5 minutes.
  • While the eggs are in the ice bath, prepare the bases of your toast slices. Top with butter, and any desired toppings.
  • After the eggs have been in the ice bath for 5 minutes, remove them from the water, and gently peel them. They should peel quite easily. You can gently dunk the eggs in the ice water to remove any small pieces of the shell. Dry the eggs off, and using a sharp knife, cut them in half on a clean cutting board.
  • Add the eggs to the pieces of toast with toppings, and use a fork to smash the soft boiled eggs so they spread over top. Garnish with flakey sea salt, black pepper, and any herbs, microgreens, or any additional garnishes you prefer. Enjoy!
  • If you plan to make leftovers, don't peel the eggs you don't plan to eat right away. While soft boiled eggs are best eaten right away, they will save in an airtight container in the fridge for up to 2 days.

Notes

  • Toast toppings are not included in the nutrition facts because we have no idea what you plan to top your toast with! 
  • The bread included in the nutrition facts is a low-carb sourdough bread, please note that the bread you use will impact the nutrition facts of your own toasts. 

Nutrition

Calories: 102kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 91mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 5IU | Calcium: 1mg | Iron: 1mg