This fresh and satisfying toast combines creamy herby yogurt with perfectly soft-boiled eggs, all layered over golden, buttery bread. It’s a simple yet elevated dish that works beautifully for breakfast, brunch, or even a light meal.
Why You’ll Love This Recipe
This recipe transforms basic ingredients into something elegant and flavorful without requiring complicated techniques. The soft-boiled eggs create a rich, creamy texture when smashed, blending beautifully with the tangy lemon yogurt. Fresh herbs add brightness, while crisp toast provides the perfect contrast. It’s quick to prepare, packed with protein, and versatile enough to adapt to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large eggs
1 clove garlic, minced
1 medium lemon (zest and juice)
2 tablespoons finely chopped fresh basil, plus extra for garnish
2 tablespoons finely chopped fresh dill, plus extra for garnish
2 tablespoons finely chopped fresh chives, plus extra for garnish
2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3/4 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper, plus extra for sprinkling
4 large slices country or sourdough bread (about 1-inch thick)
4 tablespoons unsalted butter
Directions
Begin by preparing the eggs. Fill a large pot with water and bring it to a boil. Once boiling, reduce the heat slightly to maintain a gentle simmer. Carefully lower the eggs into the water and cook them for exactly 6 minutes and 30 seconds. Immediately transfer the eggs into an ice water bath and let them cool for about 2 minutes. Peel them gently under running water and set aside.
While the eggs are cooling, prepare the herby yogurt mixture. In a medium bowl, combine the minced garlic, lemon zest, and freshly squeezed lemon juice. Add the chopped basil, dill, and chives. Stir in the Greek yogurt, olive oil, salt, and black pepper. Mix everything until smooth and well combined.
Next, toast the bread. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add two slices of bread and cook until golden brown and crisp, about 2 minutes per side. Transfer to a plate and repeat with the remaining butter and bread slices.
To assemble, spread a generous layer of the herby yogurt mixture over each slice of toast. Place two soft-boiled eggs on top of each toast and gently smash them using the back of a spoon. The eggs will break apart and mix slightly with the yogurt, creating a creamy texture.
Finish by sprinkling extra salt, black pepper, and fresh herbs on top. Drizzle with a little olive oil for added richness. Serve immediately while the toast is still warm and crisp.
Servings and timing
This recipe makes 4 toasts and serves 4 people.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
You can easily customize this recipe to suit your preferences. Add sliced avocado for extra creaminess and healthy fats. For a bit of heat, sprinkle chili flakes or drizzle with a spicy sauce. Swap sourdough with whole grain or rustic bread for a different texture. You can also include thin slices of cucumber or radish for added crunch and freshness.
If you prefer a richer flavor, mix a small amount of cream cheese into the yogurt. For a more filling option, top with roasted vegetables such as tomatoes or zucchini.
Storage/Reheating
The yogurt mixture can be stored in an airtight container in the refrigerator for up to 3 days. Stir before using again.
Soft-boiled eggs are best enjoyed fresh, but you can refrigerate them (unpeeled) for up to 2 days. Reheat gently in warm water if needed.
Toast is best prepared fresh and should not be stored after assembly, as it will become soggy.
FAQs
How do I get perfectly soft-boiled eggs?
Cook them for exactly 6 minutes and 30 seconds, then transfer immediately to an ice bath to stop the cooking.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but dried herbs can be used in smaller quantities.
What type of bread works best?
Thick slices of sourdough or country bread provide the best texture and support for the toppings.
Can I make this recipe ahead of time?
You can prepare the yogurt mixture ahead, but assemble the toast just before serving.
Is this recipe suitable for a light dinner?
Yes, it’s balanced and filling enough for a quick and satisfying meal.
Can I add protein to this dish?
The eggs already provide protein, but you can add grilled chicken or legumes if desired.
How do I prevent eggs from overcooking?
Use a timer and transfer them quickly to ice water after cooking.
Can I use flavored yogurt?
Plain Greek yogurt is best, as flavored versions may clash with the savory ingredients.
What can I use instead of butter for toasting?
Olive oil is a great alternative and adds a slightly different flavor.
How do I make it dairy-free?
Use a plant-based yogurt alternative and olive oil instead of butter.
Conclusion
Smashed egg toasts with herby lemon yogurt offer a delicious balance of creamy, tangy, and crisp textures. This recipe proves that simple ingredients can create something truly special when combined thoughtfully. Whether you’re preparing a quick breakfast or an impressive brunch dish, this toast is sure to become a favorite in your kitchen.
A fresh and flavorful toast topped with creamy herby lemon yogurt and perfectly soft-boiled smashed eggs, served over golden buttery bread for a light yet satisfying meal.
Ingredients
8 large eggs
1 clove garlic, minced
1 medium lemon (zest and juice)
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped
2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3/4 teaspoon kosher salt, plus extra to taste
1/2 teaspoon freshly ground black pepper, plus extra to taste
4 large slices country or sourdough bread
4 tablespoons unsalted butter
Instructions
Bring a pot of water to a gentle boil. Carefully add eggs and cook for 6 minutes and 30 seconds.
Transfer eggs immediately to an ice bath and cool for 2 minutes. Peel gently and set aside.
In a bowl, combine garlic, lemon zest, and lemon juice.
Add chopped basil, dill, and chives, then mix in Greek yogurt, olive oil, salt, and pepper until smooth.
Heat a skillet over medium heat and melt butter. Toast bread slices for about 2 minutes per side until golden and crisp.
Spread a generous layer of herby yogurt over each toast.
Place two eggs on each toast and gently smash with the back of a spoon.
Season with extra salt, pepper, herbs, and drizzle with olive oil.
Serve immediately while warm.
Notes
Use fresh herbs for the best flavor.
Do not overcook eggs to maintain a creamy center.
Assemble just before serving to keep toast crisp.
Add avocado or chili flakes for variation.
Olive oil can replace butter for a lighter option.
