A simple yet elegant breakfast toast featuring creamy herby lemon yogurt topped with soft-boiled smashed eggs and served on crisp buttery bread. This dish combines bright citrus, fresh herbs, and rich eggs to create a flavorful open-faced toast that works perfectly for breakfast, brunch, or even a light lunch.
Why You’ll Love This Recipe
• Quick and easy to prepare in about 20 minutes
• Packed with protein from eggs and Greek yogurt
• Bright and fresh flavors from lemon and herbs
• Perfect for breakfast, brunch, or a light meal
• Looks elegant while using simple ingredients
• Customizable with different herbs or breads
• Creamy, tangy, and savory in every bite
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large eggs
1 garlic clove, finely minced
1 medium lemon, zested and juiced
2 tablespoons finely chopped fresh basil leaves, plus extra for garnish
2 tablespoons finely chopped fresh dill, plus extra for garnish
2 tablespoons finely chopped fresh chives, plus extra 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 country bread or sourdough bread, about 1 inch thick
4 tablespoons unsalted butter
Directions
Bring water to a boil
Fill a large pot with about 5 inches of water and bring it to a rolling boil over high heat. Meanwhile, prepare a large bowl filled with cold water and ice.
Cook the eggs
Reduce the heat slightly so the water is at a rapid simmer. Carefully lower the eggs into the water one at a time. Cook for 6 minutes and 30 seconds for soft-boiled eggs with slightly runny yolks.
Chill and peel
Using a slotted spoon, transfer the eggs to the ice bath. Let them sit for about 2 minutes to stop the cooking process. Peel the eggs gently under running water and set aside.
Prepare the herby lemon yogurt
In a medium bowl, combine the minced garlic, lemon zest, lemon juice, chopped basil, dill, and chives. Add the Greek yogurt, olive oil, kosher salt, and black pepper. Stir well until the mixture is creamy and evenly combined.
Toast the bread
Cut the bread into thick slices. Heat 2 tablespoons of butter in a skillet over medium heat. Add two slices of bread and cook for about 2 minutes per side until golden and crisp. Transfer to a plate. Repeat with the remaining butter and bread.
Assemble the toasts
Spread a generous layer of the herby lemon yogurt mixture over each slice of toast.
Add the eggs
Place two soft-boiled eggs on each toast. Using the back of a spoon, gently smash the eggs so they break into creamy pieces over the yogurt.
Finish and serve
Sprinkle with additional salt, black pepper, and fresh herbs. Drizzle lightly with olive oil and serve immediately.
Avocado Egg Toast
Add sliced or mashed avocado between the yogurt spread and the eggs for extra creaminess and healthy fats.
Spicy Version
Sprinkle chili flakes, chili oil, or a pinch of cayenne pepper on top for a mild heat.
Mediterranean Style
Add sliced cucumbers, cherry tomatoes, and a few olives for a Mediterranean-inspired twist.
Cheesy Toast
Sprinkle crumbled feta cheese or grated parmesan over the eggs before serving.
Whole Grain Option
Use whole-grain bread or multigrain bread for added fiber and a nuttier flavor.
Storage/Reheating
Refrigeration
The yogurt mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Eggs
Soft-boiled eggs are best eaten fresh but can be refrigerated for up to 2 days if kept unpeeled.
Bread
Toast should be prepared fresh for the best texture.
Reheating
If needed, toast the bread again briefly in a skillet or toaster before assembling the dish. Avoid reheating the yogurt mixture.
FAQs
Can I make the yogurt mixture ahead of time?
Yes. The herby lemon yogurt can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
What type of bread works best for this recipe?
Thick slices of country bread or sourdough work best because they hold the toppings without becoming soggy.
How do I get perfectly soft-boiled eggs?
Cook the eggs for exactly 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop the cooking.
Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor, but dried herbs can be used in smaller amounts if necessary.
Is Greek yogurt necessary?
Greek yogurt works best because it is thick and creamy, which helps it stay on the toast.
Can I toast the bread in the oven instead of a skillet?
Yes. Spread butter on both sides of the bread and broil in the oven for about 2 to 3 minutes per side until golden.
Can I add vegetables to the toast?
Yes. Sliced cucumbers, tomatoes, arugula, or roasted vegetables make excellent additions.
How do I keep the toast crispy?
Toast the bread just before serving and avoid spreading the yogurt mixture too early.
Can I make this recipe for a larger group?
Absolutely. Simply multiply the ingredients to match the number of servings needed.
Is this recipe suitable for brunch gatherings?
Yes. These toasts look elegant and can be prepared quickly, making them perfect for brunch or weekend breakfasts.
Conclusion
Smashed Egg Toasts with Herby Lemon Yogurt is a bright, flavorful breakfast that transforms simple ingredients into a satisfying and elegant meal. The creamy yogurt spread, fresh herbs, and soft-boiled eggs combine beautifully on crisp buttered toast, creating a dish that is both comforting and refreshing. Whether served for a quick morning meal or a relaxed weekend brunch, this recipe is sure to become a favorite.
Smashed Egg Toasts with Herby Lemon Yogurt are elegant open-faced toasts topped with creamy lemon-herb Greek yogurt and soft-boiled smashed eggs on buttery crisp bread for a fresh, protein-packed breakfast or brunch.
Total Time:20 minutes
Yield:4 servings
Ingredients
8 large eggs
1 garlic clove, finely minced
1 medium lemon, zested and juiced
2 tablespoons finely chopped fresh basil leaves
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives
2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large slices country bread or sourdough bread
4 tablespoons unsalted butter
Instructions
Fill a large pot with about 5 inches of water and bring it to a rolling boil. Prepare a bowl of ice water.
Lower the eggs carefully into the boiling water and cook for 6 minutes and 30 seconds.
Transfer the eggs immediately to the ice bath and let them cool for about 2 minutes. Peel gently.
In a bowl, combine minced garlic, lemon zest, lemon juice, chopped basil, dill, and chives.
Add Greek yogurt, olive oil, kosher salt, and black pepper. Stir until smooth and creamy.
Heat 2 tablespoons of butter in a skillet over medium heat and toast two slices of bread until golden on both sides.
Repeat with the remaining butter and bread slices.
Spread a generous layer of the herby lemon yogurt mixture over each slice of toast.
Place two soft-boiled eggs on each toast and gently smash them with the back of a spoon.
Season with additional salt and black pepper and garnish with extra herbs.
Drizzle lightly with olive oil and serve immediately.
Notes
Use thick slices of bread to support the toppings without becoming soggy.
Fresh herbs provide the best flavor and brightness.
An ice bath stops the eggs from overcooking and keeps the yolks creamy.
Prepare the yogurt mixture ahead of time for quicker assembly.
Add avocado, feta, or chili flakes for additional flavor variations.
