Description
Jammy soft-boiled eggs smashed over crispy toast with lemony mayo and flavorful toppings for a quick yet elevated breakfast or brunch.
Ingredients
- 6 large eggs, preferably a few days old
- 1 Tbsp white vinegar
- 4 slices artisan bread, cut into ½-inch thick slices
- ¼ cup mayonnaise
- 1 Tbsp fresh lemon juice
- Flaky sea salt
- Freshly cracked black pepper
- Fresh herbs, such as dill, basil, or parsley
- Micro greens
- Smoked seafood, such as lox
- Sriracha
- Everything bagel seasoning
- Furikake
- Crushed red pepper flakes
Instructions
1. Bring water to a boil, add a splash of vinegar, and carefully lower in the eggs. Cook exactly 7 minutes without adjusting heat.
2. Transfer eggs immediately to an ice bath and cool for 5 minutes.
3. Gently crack and peel the eggs once cool enough to handle.
4. Toast ½-inch slices of bread. Mix mayonnaise with lemon juice and spread a thin layer on each slice.
5. Top each toast with a soft-boiled egg, halve, and smash lightly with a fork.
6. Sprinkle with flaky salt, fresh herbs, microgreens, cracked pepper, and any desired toppings. Serve immediately.
Notes
Nutrition facts assume 1½ eggs per person.
Cook medium eggs 1 minute less; extra-large eggs 1 minute more.
Fresh lime juice can be used instead of lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 198 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 248 mg