Description
A quick and easy toast topped with herby Greek yogurt and smashed, soft-cooked eggs. Perfect for a delicious breakfast or brunch.
Ingredients
– 8 large eggs
– 1 clove garlic
– 1 medium lemon
– 2 tablespoons finely chopped fresh basil leaves, plus more for garnish
– 2 tablespoons finely chopped fresh dill
– 2 tablespoons finely chopped fresh chives
– 2 cups Greek yogurt
– 2 tablespoons extra-virgin olive oil
– 3/4 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 4 slices of toasted bread
Instructions
1. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 8 minutes. Transfer the eggs to an ice bath to cool.
2. While the eggs are cooling, prepare the herby lemon yogurt. In a medium bowl, combine the minced garlic, lemon zest, lemon juice, chopped basil, dill, chives, Greek yogurt, olive oil, salt, and pepper. Stir until well combined.
3. Peel the cooled eggs and place them in a bowl. Use a fork to gently smash them into large chunks.
4. Spread a generous amount of the herby lemon yogurt onto each slice of toasted bread.
5. Top each toast with the smashed eggs.
6. Garnish with additional fresh herbs if desired. Serve immediately.
Notes
– For a spicier kick, sprinkle red pepper flakes on top of the eggs.
– This recipe is versatile; feel free to add avocado slices or smoked salmon for extra flavor.
– The herby lemon yogurt can be prepared in advance and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1toast
- Calories: 437
- Sugar: 5.5g
- Sodium: 564.4mg
- Fat: 35.5g
- Saturated Fat: 16.1g
- Unsaturated Fat: 19.4g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 0.6g
- Protein: 23.5g
- Cholesterol: 0mg