Smashed Eggs on Toast

5 from 1 vote

These Smashed Eggs on Toast with a variety of toppings are a breakfast or brunch dream come true with minimal effort! They come together in 7-minutes, and will transfrom a boring breakfast into something you'll crave!

Prep Time5

Cook Time7

Cooling time5

Total Time17

Course: Breakfast, Brunch

Cuisine: American

Diet: Low Lactose, Vegetarian

Servings: servings

Calories: 176kcal

Author: Briana

Ingredients

For the soft boiled eggs:

6 whole eggs
1 tablespoon white vinegar
6 slices bread of choice something sturdy like sourdough
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.
6 whole eggs, 1 tablespoon white vinegar , 5 cups water for boiling eggs
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.
5 cups ice cold water for ice bath, Ice for ice bath
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 toast and the toast toppings. Spread butter on the toast and ypur desired toppings.
6 slices bread of choice , salted grass fed butter or mayonnaise
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!
Flaky sea salt + black pepper for topping eggs , microgreens, fresh dill, chives, and thyme
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!
Make sure to boil the eggs for only 7 minutes for a soft and jammy yolk. This is essential, and it's probably a good idea to begin taking the eggs out a few seconds early as well to avoid overcooking them.
Use older eggs. Try to use eggs that have been sitting in the fridge a little longer instead of fresh eggs. Eggs that aren't quite as fresh are actually best for this recipe because they will peel easier!
Don't skip the vinegar. Vinegar softens the eggshells and makes the eggs easier to peel.
Don't skip the ice bath! This immediately stops the cooking process. The eggs will remain quite hot when you remove them from the boiling water, and if they aren't placed in an ice bath, they will continue to cook. The ice bath also shocks the shell, making them easier to peel.
Cook to your liking. If you like your eggs with a firmer yolk instead of runny, or hard-boiled, just cook the eggs a little longer. You'll probably need an additional 3-6 minutes.

Nutrition