Description
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast
- Calories: 360
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
