Smashed Egg Toasts with Herby Lemon Yogurt

Smashed Egg Toasts with Herby Lemon Yogurt

by Jun 20, 2021Recipes1 comment

You know how you jump out of bed in the morning and race out the door, first stop, your local drive fast food restaurant for a breakfast you can eat on the go? Do not do that anymore because eating while you’re stressed makes you fat, no matter what you are eating. Instead, develop a good self-care habit and start your day with this super scrumptious Smashed Egg Toast with Herby Lemon Yogurt. It only takes 20 minutes and less if you chop the herbs and cook the eggs the night before.  The yogurt mixture can be made up to 3 days in advance and refrigerated in an airtight container. You deserve it! Serves 4.

Ingredients

8 large eggs

1 clove garlic

1 medium lemon

2 tablespoons finely chopped fresh basil leaves, plus more for garnish

2 tablespoons finely chopped fresh dill, plus more for garnish

2 tablespoons finely chopped fresh chives, plus more for garnish

2 cups plain Greek yogurt

2 tablespoons extra-virgin olive oil, plus more for drizzling

3/4 teaspoon kosher salt, plus more for sprinkling

1/2 teaspoon freshly ground black pepper, plus more for sprinkling

4 large slices of country or whole wheat sourdough bread (about 1-inch thick)

4 tablespoons unsalted butter, divided

Instructions

Fill a large pot with about 5 inches of water and bring to a rolling boil over high heat; fill a large bowl with cold water and ice. Lower the heat until the water is at a rapid simmer. Gently lower 8 large eggs into the water one at a time. Boil for exactly 6 minutes and 30 seconds. Using a slotted spoon, transfer the eggs to the ice bath. Let sit in the ice bath for 2 minutes, then peel the eggs under running water and set them aside.

Prepare the following, adding them to a medium bowl: Mince 1 garlic clove. Finely grate the zest 1 medium lemon, then juice the lemon. Finely chop until you have 2 tablespoons fresh basil leaves, 2 tablespoons fresh dill, and 2 tablespoons fresh chives. Add 2 cups Greek yogurt, 2 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

Cut 4 (1-inch thick) slices of crusty bread. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add 2 of the slices and cook until golden brown and crisp, about 2 minutes per side. Transfer to a large platter. Repeat with the remaining 2 tablespoons of unsalted butter and bread.

Spread the yogurt mixture on the bread, then top each toast with 2 of the eggs. Using the back of a spoon, gently smash the eggs. Sprinkle with more kosher salt, black pepper, and herbs, and drizzle with more olive oil.

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