A simple yet satisfying dish combining creamy yogurt, perfectly smashed eggs, and the crunch of toasted bread, making it a flavor-packed and protein-rich meal.
Ingredients
Scale:
2 slices of whole grain bread or your choice of bread, such as sourdough or rye
1 tablespoon olive oil or butter for toasting, preferably unsalted butter
2 large eggs, preferably organic or free-range
Salt and pepper to taste
1 tablespoon mayonnaise (optional) or Greek yogurt
1/2 cup plain Greek yogurt, full-fat or low-fat
1 tablespoon lemon juice, freshly squeezed
Fresh herbs (such as dill or chives), chopped finely
Red pepper flakes or paprika (optional)
1/2 avocado, sliced or smashed (optional)
Cherry tomatoes, halved (optional)
Sprouts or microgreens (optional)
Instructions
In a small saucepan, bring water to a gentle boil. Carefully add the eggs and let them cook for about 9-12 minutes.
Once cooked, transfer the eggs to an ice water bath immediately. Let them cool for about 5 minutes, then peel the eggs under running water.
Place the peeled eggs in a bowl and use a fork to smash them to your desired consistency. Add salt, pepper, and mayonnaise if using.
In a skillet over medium heat, add olive oil or butter and toast the bread slices until golden brown, about 2-3 minutes per side.
In a small bowl, combine Greek yogurt and lemon juice. Mix thoroughly until smooth. Season with salt and pepper to taste.
Spread a generous layer of the yogurt mixture over each slice of toasted bread. Top with the smashed eggs.
If desired, add sliced avocado, halved cherry tomatoes, and sprinkle fresh herbs. Finish with red pepper flakes or paprika.
Enjoy immediately while the toast is warm and the ingredients are fresh.
