Eggs and toast are a classic combo, and this version is such a delicious take. Rather than worrying about the hassle of poaching eggs, the toast is topped with a soft boiled egg. The bread soaks up all the yolky goodness when you smash the eggs. The sauce on top adds just the right amount of texture from the almonds and brightness from lemon and herbs. We like to make extra of the topping–it is so good drizzled on vegetable. Plus, you will definitely want more of these smashed eggs on toast the next day.
Smashed Eggs On Toast
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 8 eggs
- 4 slices sourdough, toasted
- ¼ cup whole almonds, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 lemon, zested and juiced
- 3 tablespoons fresh dill, finely chopped
- ¼ cup avocado oil (or olive oil)
- Sea salt and freshly ground black pepper
Instructions
- Bring a large saucepan with water to a boil over medium-high heat. Once boiling, carefully lower eggs into the pan. Cook for 7 minutes, adjusting heat as needed to maintain a gentle simmer.
- While eggs are cooking, prepare a bowl filled with ice and cold water and set aside. Then make the topping by stirring together almonds, parsley, lemon juice and zest, dill, and avocado oil.
- Once eggs are done, gently transfer them from the pan to the prepared ice water. Let sit for about 3-4 minutes until cool enough to handle. Gently peel eggs.
- Top each piece of toast with two eggs, then smash with a fork. Season with salt and freshly ground black pepper. Drizzle prepared almond and herb sauce over the top and serve.
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