Smashed Egg Toasts with Herby Lemon Yogurt – Bright, Creamy & Satisfying

These Smashed Egg Toasts with Herby Lemon Yogurt are a refreshing twist on classic breakfast — creamy, zesty, and packed with protein and fresh flavor. Perfectly boiled eggs are gently smashed over crunchy toast and topped with a dollop of tangy, herb-infused yogurt kissed with lemon zest and olive oil. It’s quick, wholesome, and elegant enough for brunch, yet easy enough for any weekday morning.

The creamy yogurt base adds a light Mediterranean vibe, while the soft-yolked eggs bring richness. It’s the kind of meal that feels indulgent but is secretly nourishing and super simple.

Ingredients Overview

This recipe uses just a few humble ingredients — but together, they shine.

Eggs

• Large eggs: Boiled until jammy or hard, depending on preference. Smashed for rustic texture.

• Tip: 8–9 minutes yields perfect jammy yolks; 10–11 for firm yolks.

• Use room-temperature eggs for even cooking.

Toast

• Thick slices of rustic bread: Sourdough, country loaf, or seeded multigrain work best.

• Toasted until crisp and golden to hold up under the toppings.

Herby Lemon Yogurt

• Greek yogurt (plain, full-fat or 2%): Thick, tangy, and protein-rich.

• Lemon zest and juice: Adds brightness and acidity.

• Fresh herbs: Dill, parsley, or chives bring fresh flavor.

• Olive oil: Adds richness and smooths out the yogurt.

• Salt and pepper: Essential seasoning.

Optional Toppings

• Aleppo pepper, chili flakes, or za’atar: Add heat or earthy spice.

• Microgreens or arugula: Fresh and peppery.

• Flaky salt: For a gourmet finish.

Step-by-Step Instructions

1. Boil the Eggs

• Bring a pot of water to a gentle boil.

• Gently lower in 4 large eggs.

• Boil for 8–9 minutes for jammy centers, or up to 11 minutes for fully hard-boiled.

• Transfer immediately to an ice bath for 5 minutes.

• Peel and set aside.

2. Prepare the Herby Lemon Yogurt

In a small bowl, mix:

• 1/2 cup plain Greek yogurt

• Zest of 1 lemon

• 1–2 tsp lemon juice (to taste)

• 1 tbsp chopped fresh herbs (dill, parsley, or chives)

• 1 tsp olive oil

• Salt and freshly cracked black pepper, to taste

Stir until smooth and creamy. Set aside.

3. Toast the Bread

• Toast 4 thick slices of rustic bread until golden and crisp.

• Brush with a little olive oil or butter if desired.

4. Smash the Eggs

• Place 1 peeled egg on each slice of toast.

• Use a fork to gently smash the eggs — break up whites and yolks just enough to create texture.

• Season with salt and pepper.

5. Assemble

• Spoon a generous dollop of herby lemon yogurt over or under the smashed eggs.

• Drizzle with olive oil and top with:

  • Chili flakes or Aleppo pepper

  • More fresh herbs

  • Optional: Microgreens or arugula

  • A pinch of flaky salt

Serve immediately while the toast is still warm.

Tips, Variations & Substitutions

Tips for Success

• Use slightly warm or room-temp eggs for best smashing texture.

• Don’t over-toast the bread — you want crunch, but not too hard to bite into.

• Let the yogurt sit for 10 minutes to let the flavors meld.

Variations

• Add avocado under the egg for extra creaminess.

• Middle Eastern twist: Use labneh instead of yogurt, and add za’atar on top.

• Scandinavian style: Add thin slices of smoked salmon and dill.

• Hearty version: Add sautéed mushrooms or roasted cherry tomatoes.

Substitutions

• Dairy-free: Use unsweetened coconut or almond yogurt.

• Low-carb: Serve over grilled eggplant or cauliflower steak instead of toast.

• Herbs: Use whatever’s fresh — mint, basil, or cilantro all work.

Serving Ideas & Occasions

Serve With:

• Fresh fruit or a berry salad for sweetness

• Iced coffee, herbal tea, or a citrus spritzer

• Roasted potatoes for a heartier brunch

Ideal For:

• Light and refreshing breakfast

• Fancy brunch gatherings

• Post-workout refuel (high in protein)

• Midday snack or light lunch

This is a vibrant, nourishing, and photogenic dish that feels both casual and café-worthy.

Nutritional & Health Notes

These smashed egg toasts are high in protein, healthy fats, and probiotics (from the yogurt). They’re also naturally low in sugar and very customizable for various diets.

Per serving (1 toast) – approximate:

• Calories: ~250–300

• Protein: ~14g

• Carbs: ~20g

• Fat: ~14g

• Fiber: ~2g

To make lighter:

• Use low-fat yogurt

• Skip olive oil drizzle

• Use sprouted grain or thin rye bread

To make heartier:

• Add a second egg per toast

• Layer with sautéed greens or avocado

FAQs

Q1: Can I make these toasts ahead of time?
It’s best fresh, but you can prep the yogurt and boil eggs in advance. Toast and assemble just before serving for the best texture.

Q2: What kind of yogurt is best?
Plain Greek yogurt — full-fat for creaminess, or 2% for balance. Avoid sweetened or flavored versions.

Q3: How long do boiled eggs last in the fridge?
Up to 5 days if peeled and stored in an airtight container.

Q4: Can I use soft-boiled eggs instead?
Yes, just be gentle when smashing. Runny yolks will mix beautifully with the yogurt.

Q5: What herbs work best?
Dill, chives, parsley, or a mix. Mint and tarragon are great for a twist.

Q6: Is this gluten-free?
Only if you use gluten-free bread or serve the eggs and yogurt on roasted veggies instead.

Q7: Can I add cheese?
Feta or goat cheese crumbles pair beautifully — just don’t overpower the fresh yogurt flavor.

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