Looking for an alternative breakfast? Then you'll love these smashed eggs on toast! A quick and tasty breakfast that's packed with protein. It makes a great healthy snack too!
Lazy weekend brunching
Picture the scene, waking up on the weekend, sunlight streaming through the edges of the curtains, and no pressure of getting ready for work. What to do?
Lazy brunching in PJs for the win!
Anything 'on toast' for breakfast is always an easy decision when waking up to that smell of fresh bread coming from the kitchen.
Avo on Toast is so last year!
Forget the Instagram favourite avocado, smashed eggs on toast are the new breakfast photo opportunity.
How beautiful and colourful do they look?
Big, bright yellow egg yolks brighten up any photo feed, as well as the breakfast table...
And to be honest, I'd eat them morning, noon and night. So when the fridge is looking a little bare or you're after some quick and oh so good, why not give these a whirl.
How to make smashed eggs on toast
Full measurements and instructions can be found on the printable recipe card at the bottom of the page
These couldn't be any simpler! And don't worry, I'm not going to tell you how to boil an egg.
The key to smashed eggs though is to get your timings right, depending on how you like your eggs.
For me, it's getting that perfect combination of a little bit runny inside but also a little set egg so that when you smash them, they don't just end up a mush. So here are some handy timings to get those yolks spot on...
- Very Runny Yolk - Boil for 4 minutes
- Slightly Runny Yolk - Boil for 5 minutes
- Almost Firm Yolk - Boil for 7 minutes
- Totally Firm Yolk - Boil for 9 minutes
Tips for making Smashed Eggs on Toast
- Room temperature eggs - Before boiling your eggs, give them a chance to come up to room temperature before adding to the water. Before I do anything else, I take my eggs out of the fridge. The time you spend prepping and boiling the water should be enough for your eggs to warm up.
- Always use fresh eggs - It might seem obvious but fresh eggs will make your brunch so much tastier. And they'll give you beautiful bright yellow yolks too!
- Prefer a runny yolk - If you prefer a runny yolk to mop up with your toast, then reduce the boiling time of the egg to between 4 and 5 minutes.
- Level up your bread - You can use any bread you like, but something a bit more indulgent, why not try a seeded loaf, rye bread or a tangy sourdough rather than the supermarket, sliced white.
- Don't skip the butter - Seriously don't! Warm buttery toast is an absolute must. Make sure you spread it whilst the toast is lovely and warm and it melts properly. Mmmm.
Try serving this with...
I love keeping it simple, but there's always room for extras. Check out these ideas for taking smashed eggs on toast up a notch:
- Mushrooms - Think big Portobello mushrooms sliced lengthways into mushrooms strips, and pan-fried in a little butter and seasoned with salt and pepper. Really simple but so tasty!
- Smoked Salmon - An absolute classic with scrambled eggs, but it goes just as well with smashed eggs. Either slice into strips and toss with the egg or add a slice or 2 onto the toast before adding the egg.
- Bacon - How does maple-cured bacon sound? Sweet, salty and a little bit crispy is an utterly perfect accompaniment. Making brunch that bit more indulgent.
- Avocado - And if you really can't have brunch without an avo, then smash it onto the toast and season, before piling on the egg. Have the best of both!
Save this for later! Pin Smashed Eggs on Toast to your favourite Pinterest board
Have you made this recipe?
I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!
Smashed Eggs on Toast
- 4 Eggs Medium
- 4 slices Bread Granary
- 1 tablespoon Butter Unsalted
- 1 teaspoon Chives Fresh
- Salt and Pepper To season
- Bring a small pan of water to a gentle boil.
- Carefully add the eggs and gently boil. Set a timer for 7 minutes.
- Whilst the eggs boil, fill a medium bowl with ice cold water and set aside.
- When the eggs are boiled, place themi in the bowl of water to stop them cooking and set to one side for 5 minutes.
- Lightly toast the bread, and spread with butter. Then chop or snip the chives.
- Carefully peel the eggs and gently chop them. Add the eggs into a clean bowl with the chives and gently smash then with a fork, mixing together. Season with salt and pepper.
- Divide the eggs and top each piece of toast with the smashed mixture. Serve immediately.
YOUR OWN NOTES
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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