Smashed Eggs On Toast
Are you into a simple but luxurious breakfast? If you are like me, then you also must love simple yet gourmet food. These eggs on toast combine the best flavors with a simple cooking technique for the perfect breakfast option.
These smashed eggs on toast are done in seven minutes. Yes, you are just seven minutes away from the perfect breakfast!
Why Try Smashed Eggs On Toast?
Smashed eggs on toast remind me of an egg salad.
I’m saying this because they are made with mayonnaise and drizzled with some lemon juice.
If you can imagine the best egg salad, served on crispy artisan bread, then you know you have something a bit more brunch worthy.
This is one of those recipes with upper humble roots which still combines quality ingredients. Sometimes, the simplest things are the best.
Soft Boiled Vs Hard-Boiled Eggs
I always make the smashed eggs on toast with soft-boiled eggs. I find there is something magical in tender and just a bit runny egg yolks.
For this recipe, you can use hardboiled eggs, but the soft-boiled ones bring some extra creaminess. I suggest that you try this recipe with soft-boiled eggs first, and then decide whether you want to switch to hard-boiled eggs.
How To Perfectly Cook Soft-Boiled Eggs
I find that seven minutes are perfect for this recipe. You will get a perfectly cooked egg yolk, which is almost cooked, but with a creamy center.
Some people like to place their eggs into cold water and heat the water and eggs together, but for me, that is not an accurate way to know how long the eggs have been cooked.
Therefore, I always bring my water to a boil first. Once the water boils, I gently lower the eggs into the water and cook them without adjusting the heat.
Make sure you set your timer (or use a drop-in egg timer like this one) and prepare an ice bath. Once your timer goes off, submerge the eggs into the ice bath and leave them to cool for 5-6 minutes. The ice bath will cool them faster, but also help you peel your eggs easily.
If you’ve ever encountered the issue of peeling eggs, where the shell pulls most of the egg whites, it may be because your eggs are super fresh. Leave your super-fresh eggs for desserts, and for boiling, use the eggs that are at least a few days old.
Kewpie Vs Regular Mayo
For this recipe, I use Kewpie mayonnaise. Kewpie mayonnaise is a Japanese mayonnaise that is made with egg yolks, rice, or apple cider vinegar. Classic mayonnaise is an emulsion of oil, eggs, and acid.
They do have something in common, but the main difference is that kewpie mayonnaise uses only egg yolks. This gives Kewpie mayonnaise a smoother texture, but also a much more umami flavor.
However, if you can’t find kewpie mayonnaise or just do not like it, then you can go with regular mayo.
Which Bread To Use
You can use any bread – plain white, artisan bread, sourdough, bread rolls – anything that works for you.
I usually go with different types of bread for this recipe, but when I want to pamper myself, I always choose artisan bread.
The key here is to toast the bread. I don’t know why, but toasted bread is always better.
Maybe it is because of the extra crispiness, but I am addicted to toasted bread. You can toast your bread in a toaster or just in a skillet over medium heat.
How To Garnish The Toast
This is the part where you can do whatever you like. Microgreens are my favorite to add all over smashed eggs on toast.
My family likes other toppings; some love crumbled feta because it gives some saltiness, some like the spicy kick coming from red pepper flakes, while others like the mixture of microgreens and dill.
Other ideas that will work:
- Smoked salmon
- Tinned anchovies
- Sardines
- Furikake seasoning
- Avocado
- Paprika
Choose whatever you like, and I am sure it will be amazing.
Smashed Eggs On Toast Recipe
Preparation time: 5 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
- 4 slices of artisan bread or your favorite bread
- 4 tbsp Kewpie mayonnaise or plain mayonnaise
- 4 eggs
- For garnish: microgreens, red pepper flakes, smoked salmon, or desired toppings
- Lemon wedges
Instructions:
1. To cook the eggs, bring a sauce pot of water to a boil.
2. Set your timer to seven minutes.
3. Carefully lower eggs into the water. Cook the eggs for seven minutes. In the meantime, prepare the ice bath.
4. Once the seven minutes run out, transfer your eggs into the ice bath. Let them cool down for 5-6 minutes.
5. Peel the eggs.
6. Toast your bread in a toaster.
7. Spread mayonnaise over bread slices.
8. Cut the eggs in half and place two halves on one slice of the bread.
9. Smash the eggs with a fork.
10. Sprinkle the eggs with salt and pepper.
11. Top the eggs with microgreens or desired garnishes and serve with some lemon wedges.
12. Serve and enjoy!
Smashed Eggs On Toast
Delicious and oh-so-easy, these smashed eggs on toast are sure to be a smash hit at brunch!
Ingredients
- 4 slices of artisan bread or your favorite bread
- 4 tbsp Kewpie mayonnaise or plain mayonnaise
- 4 eggs
- For garnish: microgreens, red pepper flakes, smoked salmon, or desired toppings
- Lemon wedges
Instructions
- To cook the eggs, bring a sauce pot of water to a boil.
- Set your timer to seven minutes.
- Carefully lower eggs into the water. Cook the eggs for seven minutes. In the meantime, prepare the ice bath.
- Once the seven minutes run out, transfer your eggs into the ice bath. Let them cool down for 5-6 minutes.
- Peel the eggs.
- Toast your bread in a toaster.
- Spread mayonnaise over bread slices.
- Cut the eggs in half and place two halves on one slice of the bread.
- Smash the eggs with a fork.
- Sprinkle the eggs with salt and pepper.
- Top the eggs with microgreens or desired garnishes and serve with some lemon wedges.
- Serve and enjoy!
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