This Smashed Eggs On Toast (soft-boiled eggs on toast) is a savory way to serve up jammy eggs. Soft-boiled eggs are cooked for 7 minutes, revealing the creamiest, silkiest yolks. The eggs are then smashed on top of buttery sourdough toast, with sautéed spinach, and then drizzled with spicy chili oil. Savory, delicious, and perfect for a hearty brunch.
I will go out on a limb here and say this might be my favorite recipe yet. Ever since I started making jammy eggs, I can't stop thinking about that perfect, drippy yolk.
I was inspired by Ina Garten's Smashed Eggs recipe from her cookbook, "Modern Comfort Food". She uses mustard and dill, and it's delicious. My recipe adds a flavorful spinach base, and is drizzled with a hot chili crunch oil, that just takes it over the top.
And yes, this is yet another fancy toast recipe. I can't stop making them because they are so easy to prepare and the perfect canvas for just about anything, like peaches, blueberries, and even beets. So if you are like me, and love soft-boiled eggs and toast, then you have come to the right place!
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Ingredients
Here is what you will need to make smashed eggs on toast.
- Eggs- Any size, I prefer large eggs. They always come out perfect after 7 minutes. If you use larger or smaller eggs, you may need to increase or decrease your cooking time slightly.
- Spinach- Fresh spinach is best, but you can use frozen. I like to buy a large bag of spinach. It always feels like way too much, but it will shrink down a lot while cooking. So more is better.
- Olive oil- To sauté the spinach and for finishing the toast.
- Lemon juice- I use it to flavor the spinach.
- Garlic- This is optional, but I sometimes add 1 or 2 cloves when sautéing the spinach.
- Hearty bread- The bread is key here. Choose a sturdy, hearty bread. I splurged and used fresh from- the bakery sourdough, and cut it about ¾ of an inch thick. Multigrain, or Texas toast is another good option.
- Chili crunch/crisp/oil- You can find any of these in the grocery store or online. I always have chili crunch on hand. It's perfect for drizzling on eggs. I love the Trader Joes Chili Crunch, or this one from Momofuku.
- Salt and pepper to taste.
See the recipe card for quantities.
Equipment
For the spinach, you will need a large non-stick pan for sautéing.
For the eggs you will need a pot large enough to hold the eggs for boiling and a medium bowl filled with ice water to place your eggs after they cook.
Assembling the smashed eggs on toast
Start by toasting the bread. Drizzle the bread with some olive oil or melted butter, and place in a pan on medium heat. Toast until golden brown on both sides. You can also toast the bread in the oven. Preheat the oven to 350°F, place the bread on a pan, drizzle with oil, and bake for 10-15 minutes until golden brown and toasty.
Divide the sautéed spinach over the bread, squeezing out any extra liquid.
Slice the eggs in half lengthwise and place on the toast.
Cut or smash the eggs on top of the spinach, being careful not to cut the toast.
Sprinkle with salt, pepper, and a drizzle of chili oil to taste. You can add some additional olive oil for serving as well.
Helpful hint: For detailed instructions on how to make a jammy egg, check out the instructions in this post.
Substitutions and variations
Jammy eggs aren't for everyone, so you can soft or hard-boil your eggs to your liking and then proceed with the recipe as is. If you want to skip the boiled egg altogether, just scramble or fry the eggs.
- 5-6 minute egg - Soft- boiled, runny yolk.
- 7 minute egg- Jammy, creamy yolk. Not runny, not quite set.
- 9-10-minutes egg- Hard boiled egg, yolk is set.
You can substitute frozen spinach in place of fresh, just make sure to squeeze out any extra liquid. Instead of chili oil, try Siracha, or Tabasco sauce for some heat. Top with toasted sesame oil, or smoked paprika, or just eat them plain with a little salt and pepper.
Lastly, try adding fresh herbs such as chives, dill, or oregano.
How to peel soft-boiled eggs
Older eggs tend to peel better because they are less acidic than fresh eggs, making the membrane less likely to adhere to its shell. So if you have older eggs, you can start with those. You can also try adding a few teaspoons of white vinegar to the boiling water.
For an easier release from its shell, leave the eggs in their ice bath for about 10 minutes, or peel them under gently running cold water.
Begin by tapping the egg gently on a hard surface, starting at the narrow end, and slowly and carefully peel it until all the shell is removed.
Storage
Once the toast is assembled, you will want to eat it right away. However, you can prep the eggs and the spinach in advance.
Jammy eggs (without any seasoning), can be stored in the fridge for up to 3 days. For best results, don't peel the eggs in advance, or they will dry out. To warm the eggs from the fridge, place the eggs (still in its shell) in a bowl of warm water for about one minute before peeling.
Alternatively, you can peel the eggs, but leave them whole for up to 3 days in the fridge. You can reheat them in warm water as described above.
Top tip
When adding the eggs to the boiling water for jammy eggs, the eggs should be at room temperature. This will be less of a shock to the egg's delicate shell.
FAQ
Eggs are a good source of protein and when added to multigrain or whole wheat toast can be a healthy brunch or breakfast option.
Jammy eggs are eggs that are cooked for exactly 7 minutes. The yolks are creamy, silky, and have a "jam" like consistency. It is one type of soft-boiled egg.
Related
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📖Recipe
Smashed Eggs On Toast
Equipment
- medium pot and non-stick pan
Ingredients
- 4 large eggs
- 8 oz. fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, sliced thin
- 2 teaspoon freshly squeezed lemon juice
- 4 slices thick, crusty bread sourdough, multigrain
- salt and freshly ground pepper to taste
- chili crisp or oil for drizzling
Instructions
Prepare the Jammy Eggs
- Fill a 2- quart pot with water and bring to a boil. Gently lower the eggs into the boiling water and immediately set a timer for exactly 7 minutes.4 large eggs
- After 7 minutes, remove the eggs and quickly place them in a bowl filled with ice water and let stand until cool. Peel the eggs and set aside.
Sauté the Spinach
- While the eggs are cooking, prepare the spinach. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the garlic and cook for about 30 seconds, but do not brown. Add the spinach, salt, and pepper and toss to cook for about 2 minutes until the spinach is wilted. You can cover the pan to help it wilt. Remove from the heat, and drain any excess water. Add the lemon juice and additional salt, pepper, and olive oil to taste. Set aside.8 oz. fresh spinach, 1 tablespoon olive oil, 2 cloves garlic, sliced thin, 2 teaspoon freshly squeezed lemon juice
Toast the Bread
- Heat a pan over medium heat. Brush with oil or melted butter and cook for 2-3 minutes per side until lightly browned.4 slices thick, crusty bread, salt and freshly ground pepper to taste
Assembling the Toast
- Lay out the toasted bread. Divide the spinach over the tops. Cut the eggs lengthwise and add on top of the spinach then cut or smash the eggs (1 egg per toast depending on the size of your bread). Season with salt, pepper, chili oil, and additional olive oil to taste. Serve immediately.salt and freshly ground pepper to taste, chili crisp or oil for drizzling
Did you make this recipe? Let me know!