Let’s talk breakfast—or lunch, or honestly, anytime-you’re-hungry food. This Smashed Egg Toast with Lemon Yogurt is the kind of meal that makes you feel like you’re sitting at a cozy little café, even if you’re still in your pajamas at home. The eggs are jammy and warm, the toast is golden and crisp, and the creamy, citrusy yogurt spread? Oh, it’s the real MVP.
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The combination is rustic yet refined—like brunching in style without leaving your kitchen. It’s a little tangy, a little rich, and totally satisfying. Trust me, this one’s a game-changer. Whether you’re trying to impress someone special or just treating yourself (as you should!), this toast brings major flavor with minimal fuss.
So, grab your favorite bread and let’s get into it.
Why You’ll Love Smashed Egg Toast with Lemon Yogurt
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy mornings or lazy brunches. Imagine waking up and knowing that a few simple steps stand between you and this dreamy, savory toast.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No fancy trips to the grocery store—just good, honest food made delicious.
Quick and Easy: Straightforward steps that even beginners can follow. You’ll feel like a gourmet chef with zero stress.
Customizable: Add chili flakes, herbs, or even avocado to make it your own. It’s your toast, your rules.
Crowd-Pleasing: A guaranteed hit with both kids and adults. Whether it’s the creamy yogurt or the perfectly cooked eggs, something here will win everyone over.
Ingredients in Smashed Egg Toast with Lemon Yogurt
Here’s the magic of this dish—it’s made with just a handful of pantry and fridge staples, but the combination is next-level comfort. Let’s break it down:
Eggs: Soft-boiled to jammy perfection. They add richness and texture to every bite.
Bread: A hearty slice of sourdough or country bread, toasted to golden, crunchy goodness. It’s the base that holds it all together.
Greek Yogurt: Creamy and tangy, this forms the flavorful spread. It balances out the richness of the eggs and adds a refreshing bite.
Lemon Zest & Juice: Bright, zingy, and fresh. These bring life to the yogurt and cut through the richness beautifully.
Garlic: Just a whisper of raw garlic mixed into the yogurt gives it a subtle punch—don’t skip it!
Olive Oil: A finishing drizzle adds richness and a silky mouthfeel.
Fresh Herbs: Dill, parsley, or chives add color and a burst of freshness on top.
Salt & Pepper: Simple, but essential. They bring everything into perfect balance.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Boil the Eggs: Bring a pot of water to a gentle boil and lower in your eggs. Cook for about 7–8 minutes for that perfect jammy center. Transfer to an ice bath immediately to stop the cooking and make peeling easier.
Make the Lemon Yogurt: In a small bowl, mix Greek yogurt with lemon zest, lemon juice, a tiny bit of grated garlic, salt, and pepper. Give it a good stir until creamy and smooth.
Toast the Bread: While the eggs are cooling, toast your bread slices until golden and crisp. You want that nice crunch to balance the creamy toppings.
Peel and Smash: Peel the eggs and gently smash them with a fork. You’re looking for chunky, jammy pieces—nothing too neat here.
Assemble the Toast: Spread a generous layer of lemon yogurt onto each toast. Top with smashed eggs, drizzle with olive oil, sprinkle with salt, pepper, and fresh herbs.
Serve and Enjoy: Serve immediately while everything’s warm and the toast is still crisp. This is best eaten fresh, and trust me—you won’t want to wait.
Nutrition Facts
Servings: 2
Calories per serving: 320
Preparation Time
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
How to Serve Smashed Egg Toast with Lemon Yogurt
This dish is flexible and fun to serve in so many ways:
Fresh Salads: A peppery arugula salad or cucumber-tomato medley adds freshness and crunch.
Crusty Bread: Serve extra toast or rustic bread slices on the side—because why not double the carbs?
Creamy Accompaniments: Add a side of herbed cottage cheese or whipped feta for extra indulgence.
Vegetable Sides: Sautéed spinach, roasted tomatoes, or asparagus all work beautifully here.
As a Standalone: This toast shines solo. Garnish with a few chili flakes or microgreens if you’re feeling fancy.
Additional Tips
Prep Ahead: You can boil the eggs and mix the yogurt spread the night before to save time in the morning.
Spice It Up: Add red pepper flakes, za’atar, or even hot sauce for a bold kick.
Dietary Adjustments: Use dairy-free yogurt for a vegan-friendly option (just swap the eggs too if needed!).
Storage Tips: Best eaten fresh, but leftover yogurt spread can be kept in the fridge for up to 3 days.
Double the Batch: Making breakfast for a crowd? Just multiply the ingredients. It scales beautifully.
FAQ Section
Q1: Can I use a different kind of bread?
A1: Absolutely! Whole wheat, rye, or multigrain all work great—just pick something sturdy enough to hold the toppings.
Q2: Can I make this ahead of time?
A2: The components can be prepped in advance (like the eggs and yogurt), but assemble right before eating for the best texture.
Q3: How do I store leftovers?
A3: Store the yogurt spread separately in the fridge for up to 3 days. Toast and eggs should be fresh for best results.
Q4: Can I freeze the yogurt spread?
A4: Not recommended—yogurt tends to separate when frozen. But it keeps well in the fridge!
Q5: What herbs work best for garnish?
A5: Dill, chives, or parsley are perfect. Mint also works if you’re feeling adventurous.
Q6: How can I make this more filling?
A6: Add avocado slices or top with crispy chickpeas for an extra boost.
Q7: Can I use regular yogurt instead of Greek?
A7: You can, but Greek yogurt gives a thicker, creamier texture. If using regular, strain it for a bit first.
Q8: How long should I cook the eggs?
A8: For jammy yolks, 7–8 minutes is ideal. If you prefer a firmer yolk, go for 9–10 minutes.
Q9: Can I make this spicy?
A9: Yes! Add harissa, chili crisp, or a pinch of cayenne to the yogurt for a spicy twist.
Q10: Is this kid-friendly?
A10: Totally! Just skip the garlic or spice for little ones, and you’ve got a wholesome, tasty toast for all ages.
So there you have it—Smashed Egg Toast with Lemon Yogurt. It’s fresh, flavorful, and easy enough for any day of the week. Whether you’re feeding a crowd or just yourself, this recipe brings big brunch energy with a side of simple joy. Try it once, and it just might become your new go-to.
Print
Smashed Egg Toast with Lemon Yogurt
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 toasts
- Category: Breakfast, Brunch, Snack
- Method: Stovetop
- Cuisine: Mediterranean
Description
These Smashed Egg Toasts with Herby Lemon Yogurt are a bright and flavorful twist on classic breakfast toast. With jammy eggs, a zesty Greek yogurt spread infused with fresh herbs, and crispy golden sourdough, this is one of those quick high protein meals that feels indulgent but is actually super nourishing. Perfect for brunch, lunch, or light dinner, this recipe is loaded with protein, healthy fats, and bold flavors.
Ingredients
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8 large eggs
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1 clove garlic, minced
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1 medium lemon (zested and juiced)
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2 tablespoons finely chopped fresh basil leaves, plus more for garnish
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2 tablespoons finely chopped fresh dill, plus more for garnish
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2 tablespoons finely chopped fresh chives, plus more for garnish
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2 cups plain Greek yogurt
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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3/4 teaspoon kosher salt, plus more for sprinkling
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1/2 teaspoon freshly ground black pepper, plus more for sprinkling
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4 large slices country or sourdough bread (about 1-inch thick)
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4 tablespoons unsalted butter, divided
Instructions
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Fill a large pot with about 5 inches of water and bring to a rolling boil; prepare an ice bath in a large bowl. Lower the heat to a rapid simmer and gently add the eggs one at a time.
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Boil for exactly 6 minutes and 30 seconds. Transfer eggs to the ice bath and chill for 2 minutes. Peel under running water and set aside.
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In a medium bowl, combine the garlic, lemon zest and juice, basil, dill, chives, Greek yogurt, olive oil, salt, and pepper. Mix until smooth and creamy.
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Slice the bread and melt 2 tablespoons butter in a skillet over medium heat. Toast 2 slices at a time until golden and crisp, about 2 minutes per side. Repeat with the remaining bread and butter.
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Spread herby yogurt on each toast. Top each with 2 eggs and gently smash them with the back of a spoon.
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Finish with extra salt, pepper, fresh herbs, and a drizzle of olive oil.
Notes
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You can make the yogurt spread ahead of time and store it in the fridge for 2–3 days.
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Feel free to swap herbs based on your preference—parsley or mint would be delicious too.
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For a gluten-free option, use your favorite GF bread.
Nutrition
- Serving Size: 1 toast
- Calories: 340
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 340 mg