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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread 7 grams (½ tablespoon) of softened butter evenly across each toast slice, ensuring complete coverage from edge to edge.
- 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.
- 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.
- Enhance the flavor by sprinkling finely chopped fresh dill over the eggs. Season with kosher salt and freshly ground black pepper to taste.
- 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