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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Jammy eggs on toast with mayo and herbs

Smashed Eggs On Toast

Posted by: ari | well seasoned

Simple, yet luxurious, these smashed eggs on toast make a great breakfast or brunch option that is flavorful and filling! Spread a thin layer of mayonnaise and lemon juice on your favorite bread, then top with 7 minute soft boiled eggs. Use a fork to smash, then add the toppings you love most: fresh herbs, flaky sea salt, black pepper, smoked fish, chili flakes, sriracha. Endless possibilities!

recipe +-

Posted by: ari | well seasoned
Jammy eggs on toast with mayo and herbs
Print Recipe
5 from 2 votes

Smashed Eggs On Toast

Simple, yet luxurious, these smashed eggs on toast make a great breakfast or brunch option that is flavorful and filling! Spread a thin layer of mayonnaise and lemon juice on your favorite bread, then top with 7 minute soft boiled eggs. Use a fork to smash, then add the toppings you love most: fresh herbs, flaky sea salt, black pepper, smoked fish, chili flakes, sriracha. Endless possibilities!
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: 7 minute eggs, egg salad, soft boiled eggs
Servings: 4 servings
Calories: 198kcal
Author: ari | well seasoned

Ingredients

For the toast

  • 6 large eggs a week old
  • 1 Tbsp white vinegar
  • 4 slices artisan bread sliced ½" thick
  • ¼ cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • Flaky sea salt
  • Freshly cracked black pepper

Optional toppings and garnishes

  • Fresh herbs such as dill, basil, or parsley
  • Micro greens
  • Smoked seafood such as lox
  • Sriracha
  • Everything but the bagel seasoning blend
  • Furikake Japanese rice seasoning blend
  • Red pepper flakes

Instructions

  • Cook the eggs. Bring water to a boil in a medium sauce pan, then add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
  • Prepare ice bath. While the eggs are cooking, fill a large mixing bowl with ice water. Remove the eggs. As soon as the timer goes off (or a little before -- err on the side of undercooking!), quickly transfer the eggs to the ice bath. Allow to cool for about 5 minutes.
  • Peel the eggs. Once the eggs are cool enough to touch, lightly tap the shells on a counter on all sides, then gently peel. Set aside until needed.
  • Toast bread. Grab your favorite artisan bread, then slice into pieces about ½" thick. Toast, then set on plates.
  • Mix the mayo. In a small bowl, combine mayonnaise and lemon juice. Spread a thin layer on each slice of bread.
  • Smash the eggs. Place one peeled, soft boiled egg on top of each piece of toast. Cut in half, then use a fork to smash.
    Smashed soft boiled eggs on toast with mayo
  • Garnish and enjoy. Season each piece of toast with a generous pinch or two of flaky sea salt, then garnish with fresh dill, micro greens, freshly cracked black pepper, and any additional toppings. Enjoy immediately!
    Jammy eggs on toast with mayo and herbs

Notes

  • Nutrition facts assume 1 ½ eggs per person.
  • If using medium size eggs cook for 1 minute less. If using extra large eggs, cook for 1 minute more. 
  • Can replace lemon juice with fresh lime juice. 

Nutrition

Calories: 198kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 310mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!