Smashed Eggs on Toast with Spring Herbs

post workout snacks
Eggland’s Best

Top your toast with a protein-packed egg and flavorful herbs. Speed things up by pre-cooking a dozen eggs and storing them in the fridge.

Nutrition Information (per 1 toast) Calories: 278; Protein: 14g; Fat: 21g; Carbs: 7g; Sugar: 1 gram

Recipe and photo by Eggland’s Best

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Prep time

5 min.

Cook time

8 min.

  • 4 large Eggland’s Best eggs
  • 2 large slices bakery bread
  • 2 Tbsp unsalted butter, softened
  • 2 Tbsp chopped assorted soft fresh herbs, such as parsley, dill, chives, tarragon, or chervil (use at least 2)
  • Flaky sea salt
Bring a medium pot of water up to a boil.
Carefully drop the Eggland’s Best eggs into boiling water, then set a timer for 7 1/2 minutes.
While the eggs boil, prepare a bowl of ice water and set aside.
When the eggs are finished, immediately place them into the ice water and let them sit for 5 minutes.
Lightly toast the bread, let it cool a bit, then generously spread with butter.
Carefully peel the eggs, then slice each one in half.
Top each toast with two whole eggs, then use a butter knife to gently smash them into smaller pieces and distribute them around the toast.
Sprinkle each toast generously with herbs and sea salt, then serve immediately.