Raise your hand if you love traditional egg salad. Us too! Now imagine if you could take the flavors of egg salad and elevate them into something a bit more… brunch worthy. That’s where smashed eggs on toast comes in!
This is one of those no-recipe recipes with super humble roots. Use high quality bread, mayonnaise, and fresh lemon juice, then add perfect 7 minute soft boiled eggs. The combination of these ingredients together is magical. You can top it any way you like!
Fresh herbs and micro greens (arugula always!), a drizzle of sriracha, anchovies, sardines, or smoked salmon are all great. Everything bagel seasoning or furikake are stellar too. There are no wrong ways to enjoy smashed eggs on toast, period.
Could you use hard boiled eggs instead? Yes, but we don’t recommend it. There’s something fabulous about a runny egg yolk that just cannot be beat. Try the recipe as written first!
Ingredient Notes
Pro tip: use week old eggs for soft and hard boiled eggs! They are much easier to peel than fresh eggs!
- Large week old eggs
- White vinegar
- Artisan bread
- Mayonnaise
- Fresh lemon juice
- Flaky sea salt
- Fresh Dill
- Micro greens
- Freshly cracked black pepper
This smashed eggs on toast recipe is written for 4 servings, but it’s incredibly easy to scale up as needed. Assume 1-2 eggs per person, depending on the size of the bread slices. If the pieces are larger, allot more eggs per serving.
How To Make Smashed Eggs On Toast
This recipe starts and ends with 7 minute eggs. Once you master a perfect soft boiled egg, you will never want to cook them any other way.
- 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 the eggs to cool for 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.
- Garnish and enjoy. Season each smashed egg with flaky sea salt, then garnish with fresh dill, micro greens, and freshly cracked black pepper. Eat immediately!
Variations
Our must haves with smashed eggs on toast: flaky sea salt, cracked black pepper, some type of fresh herbs. We always have arugula micro greens in the fridge, so that’s our go-to, but fresh dill, basil, parsley, or cilantro work great as well.
Additional toppings and garnishes:
- Sriracha or red pepper flakes for heat
- Lime juice instead of lemon juice
- Mashed avocado (underneath the eggs)
- Smoked seafood, such as lox or sable
- Tinned anchovies or sardines
- Everything bagel seasoning blend
- Furikake rice seasoning blend
- Instead of sliced bread, smash some eggs on our Everything Scallion Drop Biscuits!
Don’t let this list limit you. If you’ve got an ingredient lying around the house that you think sounds delicious with eggs on toast, throw it on! In fact, the most common breakfast in the Well Seasoned household is a variation on tomato toast.
Soft boiled, 7 minute eggs are our absolute favorite. The whites are completely set, but the yolks are still jammy. Not only do we enjoy soft boiled eggs for breakfast or brunch, but our soy sauce eggs, marinated overnight, served with sticky rice is the definition of comfort food. Easily one of our favorite recipes on the site, so def check it out!
When you’re looking for an easy, yet impressive brunch recipe that is adaptable to each person’s individual taste, it’s got to be smashed eggs on toast!
This really is the breakfast of our dreams. If you make these Smashed Eggs On Toast, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
Other brunch recipes you might enjoy:
- Smoked salmon breakfast tacos
- Easy banana chocolate chip muffins
- Green shakshuka with feta
- Cajun shrimp and grits
- Bagel and lox board
Smashed Eggs On Toast Recipe
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.
- 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!
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.
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