Smashed Eggs on Toast with Spring Herbs
This recipe is a quick and tasty way to satisfy your hunger, whether it be for breakfast, lunch, dinner or a snack!
Make This Recipe
- 4 Eggland’s Best eggs (large)
- 2 large slices bakery bread
- 2 tablespoons unsalted butter, softened
- 2 tablespoons chopped assorted soft fresh herbs, such as parsley, dill, chives, tarragon, or chervil (use at least 2)
- Flaky sea salt
Bring a medium pot of water up to a boil.
Carefully drop the Eggland’s Best eggs into boiling water, then set a timer for 7 1/2 minutes.
While the eggs boil, prepare a bowl of ice water and set aside.
When the eggs are finished, immediately place them into the ice water and let them sit for 5 minutes.
Lightly toast the bread, let it cool a bit, then generously spread with butter.
Carefully peel the eggs, then slice each one in half.
Top each toast with two whole eggs, then use a butter knife to gently smash them into smaller pieces and distribute them around the toast.
Sprinkle each toast generously with herbs and sea salt, then serve immediately.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||9 g|