Ina Garten’s Smashed Eggs on Toast is made with eggs, white bread, unsalted butter, whole-grain mustard, fresh dill, kosher salt, black pepper, and coarse sea salt. This delicious Smashed Eggs on Toast recipe creates a hearty breakfast that takes about 15 minutes to prepare and can serve up to 8 people.
This mashed Eggs on Toast Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 8 cold, extra-large eggs
- 8 slices (1.25 cm / ½ inch-thick) white bread or Pullman loaf
- 60g (4 tablespoons / ½ stick) unsalted butter, at room temperature
- 20g (4 teaspoons) whole-grain mustard
- 4 teaspoons fresh dill, finely minced
- Kosher salt and freshly ground black pepper to taste
- Coarse sea salt or fleur de sel for garnish
How To Make Smashed Eggs On Toast?
- Boil the eggs: Fill a large saucepan with water and bring it to a rolling boil. Gently lower the eggs into the water with a slotted spoon. Reduce the heat and simmer for exactly 6½ minutes. Adjust heat to avoid boiling.
- Cool and peel the eggs: Transfer the eggs to a bowl of ice water for 2 minutes. Carefully peel the eggs once they are cool.
- Toast the bread: While the eggs cool, toast the slices of bread in a toaster or oven until golden brown.
- Spread butter and mustard: Place the toast on a cutting board, spreading each slice with 7g (½ tablespoon) of butter, followed by 2.5g (½ teaspoon) of whole-grain mustard.
- Smash the eggs: Put one peeled egg on each slice of toast. Roughly chop the eggs on top, letting the yolk soak into the bread.
- Season and serve: Sprinkle with minced dill, kosher salt, and black pepper. Finish with a pinch of coarse sea salt or fleur de sel. Serve warm.
Recipe Tips:
- Let eggs warm up first: Cold eggs from the fridge can crack in hot water. Leave them out for 10 minutes before cooking.
- Use an ice bath for the eggs: After cooking, put the eggs in ice water right away. This stops them from cooking more and helps with peeling.
- Toast your bread properly: Make sure the bread is crispy and golden. Soft bread will get too soggy from the egg yolk.
- Be gentle when chopping the eggs: When smashing the eggs, don’t press too hard. Break the yolk, but try not to smash the bread.
- Add seasoning just before eating: Sprinkle salt, pepper, and dill right before serving to keep the flavors fresh.
How To Store Leftovers?
- Refrigerate: First, let the leftover Smashed Eggs on Toast cool to room temperature. Once cooled, store it in an airtight container in the fridge. It will keep fresh for up to 2 days.
Nutrition Facts:
Serving Size: 1 slice of toast with 1 egg
- Calories: 230 kcal
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 190mg
- Sodium: 580mg
- Potassium: Not specified
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 12g
Try More Ina Garten Recipe:
- Ina Garten Scrambled Eggs Cacio E Pepe
- Ina Garten Cacio E Pepe Eggs
- Ina Garten Mini Frittata
- Ina Garten Roasted Vegetable Frittata
Ina Garten Smashed Eggs On Toast
Description
Ina Garten’s Smashed Eggs on Toast is made with eggs, white bread, unsalted butter, whole-grain mustard, fresh dill, kosher salt, black pepper, and coarse sea salt. This delicious Smashed Eggs on Toast recipe creates a hearty breakfast that takes about 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Boil the eggs: Fill a large saucepan with water and bring it to a rolling boil. Gently lower the eggs into the water with a slotted spoon. Reduce the heat and simmer for exactly 6½ minutes. Adjust heat to avoid boiling.
- Cool and peel the eggs: Transfer the eggs to a bowl of ice water for 2 minutes. Carefully peel the eggs once they are cool.
- Toast the bread: While the eggs cool, toast the slices of bread in a toaster or oven until golden brown.
- Spread butter and mustard: Place the toast on a cutting board, spreading each slice with 7g (½ tablespoon) of butter, followed by 2.5g (½ teaspoon) of whole-grain mustard.
- Smash the eggs: Put one peeled egg on each slice of toast. Roughly chop the eggs on top, letting the yolk soak into the bread.
- Season and serve: Sprinkle with minced dill, kosher salt, and black pepper. Finish with a pinch of coarse sea salt or fleur de sel. Serve warm.
Notes
- Use room temperature eggs: Cold eggs straight from the fridge can crack when placed in boiling water. Let them sit at room temperature for about 10 minutes before cooking.
- Don’t skip the ice bath: After boiling, immediately place the eggs in ice water. This stops the cooking and makes peeling easier.
- Toast the bread well: Make sure your bread is crispy and golden brown. Soft toast will not hold up to the egg yolk.
- Chop eggs gently: When smashing the eggs on the toast, avoid pressing too hard. You want to break the yolk, but not crush the bread.
- Season just before serving: Add salt, pepper, and dill right before serving to keep the flavors fresh and vibrant.
Ina Garten Smashed Eggs On Toast