Ina Garten’s Smashed Eggs On Toast Recipe with Rustic Simplicity

Smashed eggs on toast transform ordinary breakfast ingredients into a culinary revelation that sparks morning excitement.

Simple yet sophisticated, this dish elevates humble components with unexpected depth and texture.

The magic happens when creamy eggs meet crisp bread, creating a canvas of gastronomic delight.

Soft eggs crumble gently against golden-toasted surfaces, releasing rich flavors that dance across your palate.

Balanced between rustic comfort and refined technique, smashed eggs on toast offer a sensory experience that awakens your taste buds: prepare to be amazed.

Reasons to Love Smashed Eggs On Toast

• Craft Perfect Soft-Boiled Eggs: Ina Garten's precise 6½-minute cooking technique guarantees creamy, runny yolks that create a luxurious sauce when smashed onto toast, delivering restaurant-quality breakfast at home.
• Elevate Simple Ingredients: Whole-grain mustard and fresh dill transform basic toast and eggs into a gourmet experience, adding complex layers of tangy and herbal flavors that make this dish extraordinary.
• Quick Elegant Breakfast: This recipe takes just 15 minutes to prepare, offering a sophisticated morning meal that feels indulgent yet incredibly easy to make, perfect for weekend brunches or impressing breakfast guests.
• Texture Symphony: Crispy golden toast meets velvety egg yolks and crunchy sea salt, creating a delightful contrast of textures that makes each bite interesting and satisfying.

Ingredients for Ina Garten’s Smashed Eggs On Toast

Main Ingredients:

Eggs: Fresh, large eggs with bright orange-yellow yolks for rich flavor and creamy texture. Farm-fresh eggs provide the best taste and consistency.

Toast Bread: Sturdy, thick-cut bread that can hold the smashed eggs without getting soggy. Sourdough or country-style bread works perfectly.

Butter: Unsalted, high-quality butter for rich, smooth spreading on toast. European-style butter adds extra richness.

• Whole-Grain Mustard: Tangy condiment that adds sharp, complex flavor to the toast. Look for coarse, textured mustard with visible mustard seeds.
• Dill: Fresh herb that provides bright, delicate flavor and elegant green garnish. Finely chopped for even distribution.
• Kosher Salt, Black Pepper: Classic seasonings that enhance the egg and toast flavor. Freshly ground black pepper adds more intense taste.
• Coarse Sea Salt or Fleur de Sel: Flaky salt for final finishing touch, adding texture and pure salt flavor. Sprinkle just before serving.

• Ice Water: Used for cooling eggs and stopping cooking process. Cold water with ice cubes helps create perfect soft-boiled eggs.

Creative Takes on Smashed Eggs On Toast

• Green Goddess Eggs: Replace whole-grain mustard with herbed green goddess spread, garnish with fresh chives and microgreens for an elevated flavor profile.
• Spicy Mediterranean Eggs: Add harissa paste instead of mustard, top with crumbled feta cheese, red pepper flakes, and chopped parsley for a zesty Mediterranean-inspired version.
• Smoky Bacon Lovers' Eggs: Crisp thin bacon strips and crumble over the smashed eggs, use bacon fat to butter toast, sprinkle with smoked paprika for extra depth and richness.
• Nordic-Style Eggs: Swap butter with cultured Nordic-style cream cheese, add dill more generously, include thinly sliced cucumber and a drizzle of light olive oil for a Scandinavian-inspired breakfast experience.

Summary: Smashed Eggs On Toast at Its Best

Ina Garten’s smashed eggs on toast epitomize culinary simplicity with gourmet flair.

Rustic charm meets elegant breakfast perfection in this delightful recipe.

Whole-grain mustard adds tangy sophistication to creamy egg yolks and buttered toast.

Dill’s delicate herbaceous notes elevate this classic dish beyond ordinary morning fare.

Breakfast enthusiasts will savor each luxurious bite of this carefully crafted masterpiece.

Share this delectable recipe with passionate cooking friends, spark conversations about breakfast innovations, and inspire kitchen creativity in fellow epicurean adventurers.

Smashed Eggs On Toast Cooking Instructions

Step 1: Prepare Boiling Water

Fill a large saucepan with water and bring to a vigorous boil. Gently lower eggs into the water using a slotted spoon. Reduce heat and simmer precisely for 6½ minutes, maintaining a gentle cooking temperature.

Step 2: Cool Eggs Quickly

Transfer eggs immediately to a bowl filled with ice water. Let them chill for 2 minutes to stop the cooking process. Carefully peel the eggs, ensuring the delicate whites remain intact.

Step 3: Create Golden Toast

While eggs are cooling, transform bread slices into crispy golden perfection using a toaster or oven. Aim for a rich, even brown color that promises crunch and flavor.

Step 4: Build Flavor Base

• Softened butter
• Whole-grain mustard

Ensure complete coverage for maximum taste sensation.

Step 5: Craft Smashed Egg Topping

Place a peeled egg on each buttered toast slice. Gently break and spread the egg, allowing rich golden yolk to seep into the bread’s crevices. Create a rustic, inviting texture.

Step 6: Elevate With Seasonings

• Fresh minced dill
• Kosher salt
• Freshly ground black pepper

Finish with a delicate sprinkle of coarse sea salt or fleur de sel. Serve immediately while warmth and flavors are at their peak.

Tips to Elevate Your Smashed Eggs On Toast

• Warm Eggs Wisely: Pull eggs from the refrigerator 10 minutes before cooking to prevent cracking when added to hot water.
• Master the Ice Bath Technique: Immediately submerge cooked eggs in ice water to halt cooking and make peeling a breeze.
• Toast Like a Pro: Aim for golden, crispy bread that can hold up to rich egg yolks without turning soggy.
• Smash with Delicate Touch: Gently break egg yolks over toast, maintaining the bread's integrity while creating a delicious spread.
• Season at the Last Moment: Sprinkle fresh salt, pepper, and herbs just before serving to maximize flavor and keep seasonings vibrant.

Storage Solutions for Smashed Eggs On Toast

• Vacuum Sealing: Lock in freshness by using a vacuum sealer with specialized food storage bags. Press out all air before sealing to prevent moisture and bacterial growth, extending the dish's lifespan up to 4 days. Ideal for maintaining original texture and flavor intensity.
• Individual Portioning: Separate leftover Smashed Eggs on Toast into single-serving containers before refrigerating. This technique prevents cross-contamination, makes reheating easier, and helps track consumption. Use clear, stackable containers for maximum space efficiency.
• Quick Cooling: Spread the Smashed Eggs on Toast on a flat, room-temperature surface to dissipate heat rapidly. Avoid covering immediately to prevent condensation buildup. Wait until the dish reaches ambient temperature, then transfer to sealed containers for optimal preservation.

Ina Garten Smashed Eggs On Toast Recipe

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4.6 from 36 reviews

• Total Time: 12 minutes
• Yield: 4 1x

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Description

Ina Garten’s smashed eggs on toast elevate simple breakfast ingredients into a gourmet morning delight. Creamy eggs cascade over crisp, buttered bread, creating a luxurious start that promises comfort and sophistication in each delectable bite.

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Ingredients

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Main Ingredients:

• 8 extra-large eggs
• 8 slices white bread or Pullman loaf (1.25 cm / 0.5 inch thick)
• 60 grams (4 tablespoons / 0.5 stick) unsalted butter, at room temperature

Seasoning:

• 20 grams (4 teaspoons) whole-grain mustard
• 4 teaspoons fresh dill, finely minced
• Kosher salt and freshly ground black pepper to taste

Finishing:

• Coarse sea salt or fleur de sel for garnish

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Instructions

1. Prepare the water bath by filling a large saucepan with water, ensuring there’s enough liquid to cover the eggs completely. Bring the water to a vigorous, rolling boil over high heat.
2. Carefully lower the eggs into the boiling water using a slotted spoon, maintaining a gentle simmer. Cook the eggs for precisely 6½ minutes, adjusting the heat to prevent aggressive boiling that could crack the shells.
3. Create an ice bath by filling a medium bowl with cold water and ice cubes. Once the cooking time is complete, immediately transfer the eggs from the hot water to the ice bath using the slotted spoon.
4. Allow the eggs to chill in the ice water for 2 minutes, which will stop the cooking process and make peeling easier. Gently tap and roll each egg on a hard surface to crack the shell, then carefully peel away the shell under cool running water.
5. While the eggs are cooling, prepare the toast by placing bread slices in a toaster or under the oven broiler. Toast until the bread reaches a golden-brown color with crisp edges.
6. Spread 7 grams (½ tablespoon) of softened butter evenly across each toast slice, ensuring complete coverage from edge to edge.
7. Add 2.5 grams (½ teaspoon) of whole-grain mustard on top of the butter, spreading it in a thin, even layer that complements the buttery base.
8. Position one peeled egg on each prepared toast slice. Use a fork or knife to gently chop and smash the eggs, allowing the creamy yolk to seep into the bread’s surface.
9. Enhance the flavor by sprinkling finely chopped fresh dill over the eggs. Season with kosher salt and freshly ground black pepper to taste.
10. Complete the dish with a delicate garnish of coarse sea salt or fleur de sel, adding a final touch of texture and flavor. Serve the toast immediately while still warm and enjoy.

Notes

• Snatch room-temp eggs to prevent cracking when boiling, letting them sit out for 10 minutes beforehand.
• Dive eggs into an ice bath instantly after cooking to halt the process and create smooth, easy-to-peel shells.
• Crisp bread to a golden-brown perfection, ensuring a sturdy base that won’t get soggy from runny yolks.
• Delicately break egg yolks over toast, using a gentle touch to spread without destroying the bread’s texture.
• Sprinkle fresh seasonings like salt, pepper, and dill at the last moment to maximize flavor intensity.

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Category: Breakfast, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300 kcal
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 300 mg