Smashed Soft-Boiled Jammy Eggs On Toast
If you’ve got 7 minutes, you’ve got time to make the best eggs on toast. Jammy soft-boiled eggs get smashed over crispy toast with a swipe of lemony mayo, then piled high with whatever you’re craving—herbs, chili flakes, smoked fish, you name it. It’s simple, super flavorful, and somehow feels a little fancy with almost no effort.
Servings: 4 servings
Calories: 198kcal
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.
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
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