Smashed 7-Minute Eggs Toast

Smashed 7-Minute Eggs On Toast is that effortless breakfast or brunch recipe to make mornings feel special. It takes just a handful of steps to get perfectly silky eggs layered over crusty bread with a hit of rich mayo and a bright squeeze of lemon. Whether you like herbs, sriracha, or a sprinkle of seasoning blends, these toasts are endlessly customizable and guaranteed to keep you full and happy.

I whipped this up one busy Saturday morning and was amazed how just a little extra with the eggs turned my go to toast into something fun my family keeps requesting

Ingredients

• Large eggs: a week old these peel more easily than super fresh eggs look for eggs at least a few days post purchase
• White vinegar: a splash in the boiling water helps the eggs set smoothly choose a simple distilled vinegar
• Artisan bread: thick sliced at least a half inch for structure and chew feel for a loaf that springs slightly when pressed
• Mayonnaise: gives creaminess opt for full fat for best flavor
• Fresh lemon juice: adds a burst of brightness pick a lemon that is heavy for its size
• Flaky sea salt: for finishing do not skip go for Maldon or your favorite
• Freshly cracked black pepper: wakes everything up grind it fresh if possible
• Optional toppings: such as fresh herbs micro greens smoked seafood sriracha everything bagel seasoning furikake red pepper flakes pick your favorites or mix them up

Bread Recommendation

When picking bread I love a rustic sourdough or country loaf since it stands up to the hearty toppings and does not get soggy

Step-by-Step Instructions

Cook the Eggs:

Bring a medium saucepan filled with water to a full boil and add white vinegar. Carefully lower the eggs into the water one at a time. Set a timer for exactly seven minutes and cook without lowering the heat. The eggs need steady boiling to get the perfect just set whites and creamy yolks.

Prepare Ice Bath:

While the eggs are cooking add lots of ice and cold water to a large bowl. As soon as the timer buzzes use a slotted spoon to lift the eggs out and plunge them directly into the ice bath to halt cooking immediately. Let them rest and cool five minutes so peeling is a breeze.

Peel the Eggs:

Tap each egg gently all around on the counter to crack the shell. Peel under running cool water if needed to get the shells off neatly. A gentle touch helps keep the soft whites intact while you work.

Toast Bread:

Slice your chosen bread into thick even slices. Toast in your toaster or under a broiler until the outside is deeply golden but the inside still has a bit of spring. Place slices on plates ready for building.

Mix the Mayo:

Combine mayonnaise and fresh lemon juice in a small bowl stirring until smooth. Use a table knife to spread a thin but even layer over each toasted slice of bread reaching right to the edges.

Smash the Eggs:

Set one soft boiled egg atop each mayo coated slice of toast. Slice the egg in half then use a fork to gently smash and spread it all over the toast. The yolk will help make everything extra creamy.

Garnish and Enjoy:

Season your smashed eggs generously with flaky salt and lots of freshly cracked pepper. Add your choice of fresh herbs micro greens smoked seafood or any preferred topping. Serve and eat immediately while everything is perfectly warm

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I love using dill as my herb of choice the aroma fills the kitchen and reminds me of summers cooking with my grandmother when we topped everything with fresh picked garden herbs

Storage Tips

These smashed egg toasts are best eaten right after making for the freshest flavor and ideal textures. If you want to prep in advance you can boil and store the eggs in the fridge up to two days before peeling and using. Bread should always be toasted right before assembling so it stays crisp and does not turn soggy under the mayo.

Ingredient Substitutions

You can use regular sandwich bread if artisan bread is not available but toast it a little longer for sturdiness. Lemon juice swaps in easily for lime if that is what you have. For a dairy free twist use vegan mayonnaise or even hummus as a creamy base.

Serving Suggestions

Pair these toasts with a simple side salad or a cup of fresh fruit for a light balanced meal. If you want to serve a crowd make a big board with all the optional toppings set out so everyone can build their own dream toast just the way they like it.

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Cultural Context

Smashed egg toast leans into the American love of easy hearty breakfasts but takes a little inspiration from Japanese onsen eggs and British soft boiled egg soldiers. This is one of those recipes that adapts well across food cultures turning something humble into everyday luxury depending on the toppings you choose.

Recipe FAQs

→ How do you achieve perfectly soft-boiled eggs?

Use eggs about a week old, boil for 7 minutes, and quickly transfer to an ice bath to stop the cooking and make peeling easier.

→ What type of bread works best?

Thick-cut artisan bread, such as sourdough or a rustic country loaf, holds up well to toppings and adds extra texture.

→ Can I substitute mayonnaise with another spread?

Yes, aioli, vegan mayo, or even a light cream cheese can be used for a different flavor profile.

→ What garnishes complement smashed eggs on toast?

Fresh herbs like dill or parsley, microgreens, smoked seafood, sriracha, seasoning blends, or chili flakes offer great toppings.

→ How should leftovers be stored?

For best results, store eggs and toast separately in airtight containers; assemble just before serving to avoid sogginess.