Right, Let’s Talk Smashed Egg Toasts with Herby Lemon Yogurt

So, here’s the scene: It’s a lazy Sunday. I’m halfway through my second cup of coffee (the strong kind, not the “regret later” kind), and I want something that’s fuss-free but manages to look a bit fancy if anyone walks in, you know? Enter: Smashed egg toasts with herby lemon yogurt. I stumbled on this idea after forgetting I was making boiled eggs and, well, “smash” describes the save perfectly. Now I make these toasts all the time, especially when I want folks to think I’ve got it together. I definitely don’t. But the toasts say otherwise.

Why You’ll Love This – Or At Least, Why I Do

I make these when I want to avoid doing loads of washing up. My kids (even the “eggs are boring” one) go mad for them. And, okay, there was that phase where I used a bit too much garlic in the yogurt, but hey, live and learn. Also, these save me on those mornings when I open the fridge and there’s just eggs, a near-empty yogurt tub, and a wilting bunch of herbs. Isn’t that what they call culinary improvising? Anyway. It’s the breakfast that forgives mistakes—if you’re looking for perfection, might as well scroll away.

Alright, Let’s Talk Ingredients (And, Yes, Substitutions)

4 large eggs (I mean, medium is fine; once I even used quail eggs but, mate, that took forever)
4 slices rustic bread – sourdough is lush but I’ve used plain old sandwich bread when that’s all there is
1/2 cup Greek yogurt (actually, sheep’s yogurt is brilliant if you find it, but I won’t judge)
Zest & juice from half a lemon (got a lime? That’s worked in a pinch, just a bit sharper)
1 small garlic clove, finely grated (sometimes I skip if I’m feeling lazy…or if I know there’s meetings later)
Small handful fresh herbs, chopped (dill, parsley, chives all open for business; dried herbs are sort-of okay, but fresh genuinely is nicer)
Salt & pepper, obviously
Chili flakes or smoked paprika for a bit of jazz (totally optional, sometimes I don’t bother)
Extra virgin olive oil – a drizzle does wonders…but regular does the trick if that’s what you have

How To Actually Make These Toasts

Cook your eggs: Pop the eggs in a pot of cold water, bring to a boil. Once it’s bubbling, set your timer for 8-9 minutes (for jammy to fully set yolks). Actually, I find 8:45 is the sweet spot, but don’t stress.
Yogurt business: In a bowl, mix Greek yogurt with lemon zest, a squeeze of lemon, garlic, chopped herbs, salt, pepper. Taste a bit. (This is the taste-test stage. Go wild and adjust.)
Toast: Bread goes in toaster or under grill, depending on how awake you are. If you burn the first slice, congrats, you’re still a real cook. Just try again.
Peel & smash: Run eggs under cold water, peel carefully (or not, if you like rustic). Put one egg per slice, smash gently with a fork till chunky but not mush. This step looks weird at first. Trust me, it works out.
Assemble: Spread herby lemon yogurt all over the toasts, pile smashed eggs on top, drizzle olive oil, sprinkle more herbs or chili flakes, maybe a pinch more salt because why not?
Devour: This is when I grab the best-looking toast and leave the slightly uneven ones for someone else. It’s tradition!

What I’ve Learned (And Would Definitely Admit In Public)

If the eggs are super fresh, they peel horribly. I just end up with mangled eggs, but honestly, no one notices once they’re smashed.
The yogurt can be made ahead. But, don’t let it sit too long or the herbs go limp. Ask me how I know.
I once tried adding anchovies. Not for me. Respect if you love anchovies, but don’t say I didn’t warn you.

Let’s Get Creative – Variations I’ve Actually Tried

Sometimes I swap in goat cheese for a tangier hit. Sriracha on top is not half bad if you want heat. My friend swears by sun-dried tomatoes thrown in. Oh, and for the record, I tried this with rye crispbread once. It was, how should I put it…not a repeat performance. Stick with softer breads unless you want crumbs everywhere and a bruised palate.

Don’t Have A Fancy Tool? Join the Club

Honestly, I just use a dinner fork for smashing the eggs. If you only have a spoon, you’ll probably get more of a mash than a smash, but no one’s grading you. Toast can be done in a frying pan if you’re toaster-less (hello camping breakfast!)

How Long Do These Last?

If you somehow resist eating all four toasts in one go (can’t relate), you can keep the yogurt and eggs in the fridge, separately, for a day or two. The assembled toasts? They go soggy pretty fast. But in my house they never last more than a day—if that.

My Favourite Ways to Serve (Beyond Just Devouring Alone)

These go down a treat as part of brunch with a big mug of milky tea. My niece loves them sliced up for snack platters (she calls them “egg soldiers” which is, apparently, very important at age six). Sometimes I’ll add a little salad of cucumber and tomato on the side if I’m feeling extra balanced; usually, I just add a pickle and call it a meal.

Lessons Learned (AKA Top Tips Avoiding My Catastrophes)

Don’t skip cooling the eggs. Once, I tried peeling them hot—ouch, and also ugly eggs for days.
If you rush smashing the eggs (I know, weirdly easy to get carried away), you just get mashed up mess. Gentle is the secret.
Probably don’t put the yogurt on piping hot toast unless you like eating puddles. Let it cool a minute, then go for it.

Real Questions I’ve Genuinely Been Asked (And My Wobbly Answers)

Can I use non-dairy yogurt? Yep, I’ve used coconut yogurt, just watch out—it can be a bit sweet. Maybe add more lemon.
What herbs are best? Whatever’s not wilted, honestly. But dill and chives taste the brightest to me.
Could I use fried eggs? I mean, you could… but then it’s a different breakfast. Fried egg on toast is perfect, but not smashable in the same way. (Unless you like living on the edge?)
Why is my yogurt runny? Might be the brand, or too much lemon juice. I just add a spoonful more yogurt till it firms up.
Can you make these in advance? You can prep the yogurt and eggs ahead, like I mentioned, but don’t do the actual assembling ’til right before eating. Soggy toast is, well, the worst.

Oh—quick side note—my cat once stole a smashed egg off the counter, so watch those sneaky paws! And if you ever double the recipe to impress guests, just know I always forget to double the yogurt and have to wing it at the last minute. Every. Time. So maybe jot that down somewhere?

Olivia Coleman

Smashed Egg Toasts with Herby Lemon Yogurt – My Lazy Brunch Fix