Soft-Boiled, Jammy Eggs With Lemony Mayo = My Favorite Breakfast
Raise your hand if you love traditional egg salad. 🙋🏻♀️ Me too! Now imagine if you could take the flavors of egg salad and elevate them into something a bit more… restaurant-worthy brunch. That’s where smashed eggs on toast come in and it’s truly one of the most satisfying easy, yet impressive breakfast ideas I’ve dreamt up in years.
This is one of those no-recipe recipes with humble roots. Toast high-quality bread, slather with a blend of mayonnaise and fresh lemon juice, then add halved 7-minute soft-boiled eggs. The combination of these ingredients together is magical. You can top it any way you like! My preference is a sprinkle of everything bagel seasoning or Chinese chili oil.
Could you use hard-boiled eggs instead? Yes, but you’ll be missing out on those gloriously runny yolks. I recommend trying the recipe as written first!
Week Old Eggs Are Easiest To Peel
While for many recipes I’d suggest using fresh eggs, I’ve found—after years and years of boiling eggs at home—that week old eggs are much easier to peel.
Serving Size
These jammy eggs on toast are incredibly easy to scale up or down as needed. Assume 1-2 eggs per person, depending on the size of the bread slices. As you can see from the photos, I was able to get one whole egg per slice of bread, but if they’re larger, you might be able to squeeze on more.
Fully Cooked Whites with Jammy, Golden Yolks
I’m telling you, soft-boiled 7 minute eggs are the best. These would even be fantastic smashed onto a flaky homemade biscuit. My top tips for achieving foolproof results every time are:
- Use a timer. Set a timer for exactly 7 minutes, then lower the eggs into the water. Do not adjust the heat.
- Prepare an ice bath. Have this ready and on standby so you can transfer the eggs immediately after cooking.
- Peel once cool enough to handle. I always find it easiest to peel eggs about 5-10 minutes after shocking in the ice bath.
Top The Toast However You Like
My non-negotiable toppings for jammy egg toast include flaky sea salt, cracked pepper, and some type of fresh, soft herb. Things like dill, basil, cilantro, or parsley work best. If you have micro greens to use up, those are wonderful here.
Beyond that, get creative! You could mash avocado on the toast before adding the lemony mayo and smashed eggs, add thin slices of smoked salmon or tinned anchovies, or simply sprinkle with red pepper flakes and call it a day. Sriracha is an easy way to add spice!
So the next time you’re looking for an easy egg breakfast that feels a little bit fancy, be sure to give this one a try. It’s a quick fan favorite!
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Smashed Soft-Boiled Jammy Eggs On Toast
Equipment
Ingredients
For the Toast
- 6 large eggs, preferably a few days old
- 1 Tbsp white vinegar
- 4 slices artisan bread, cut into ½-inch thick slices
- ¼ cup mayonnaise
- 1 Tbsp fresh lemon juice
- Flaky sea salt
- Freshly cracked black pepper
Ideas for Garnishing
- Fresh herbs, such as dill, basil, or parsley
- Micro greens
- Smoked seafood, such as lox
- Sriracha
- Everything bagel seasoning
- Furikake
- Crushed red pepper flakes
Instructions
- Cook the eggs: Bring water to a boil, add a splash of vinegar, and carefully lower in the eggs. Cook exactly 7 minutes (don’t adjust heat).
- Ice bath: Transfer immediately to an ice bath and cool 5 minutes.
- Peel: Gently crack and peel once cool enough to handle.
- Toast & spread: Toast ½-inch slices of bread. Mix mayo with lemon juice and spread a thin layer on each.
- Assemble: Top each toast with a soft-boiled egg, halve, and smash lightly with a fork.
- Finish: Sprinkle with flaky salt, fresh dill, microgreens, cracked pepper, and any desired toppings. Serve immediately.
Notes
- Note: Nutrition facts assume 1½ eggs per person.
- Egg size: Cook medium eggs 1 minute less; extra-large eggs 1 minute more.
- Swap: Fresh lime juice can replace lemon juice.
Customized this to make it my own and fit what I had on hand today for lunch when I was tired of my usual fried eggs with avo toast — it was perfect! Thank you!
The texture of the eggs can’t be beat! And yes, great for a last minute lunch! xo, Ari
I made these this morning for breakfast (well it was actually afternoon) but it was our breakfast and we loved them! I had some cilantro micro greens from our farm store to put on top along with a sprinkle of Everything but the Bagel Seasoning. So easy and so delicious.
One of my favorite savory breakfasts of all time! The EB seasoning and micro greens are the perfect addition! xo, Ari
Love it with just sriracha and a sprinkle of salt ❤️
YES! So good! xo, Ari
This recipe is simply delicious!
Thank you so much, Barbara!! I always forget how simple yet tasty this breakfast is! xo, Ari
I prepared the eggs using white wine vinegar as a substitute in the boiling water and everything turned out great. The peeling of the eggs was difficult until I got the hang of it. Next time I will try sourdough bread instead of my baguette. Also used bagel seasoning which added more flavor.
I haven’t made these smashed eggs on toast in so long. That changes this weekend! And yes, peeling eggs can be such a pain. I need to share a post about my best tips because over years and years, I’ve found some helpful tips to make it a bit easier. Be sure to peel from the wide end (that’s usually where the air pocket is) and under cool water (either directly in an ice bath or running water from the faucet). Anyway, so glad you enjoyed, Craig! Thank you, as always, for your feedback! -Ari