Simple, yet luxurious, these Smashed Eggs on Toast make a great breakfast or brunch option that is flavorful and filling!

Nutrition

Calories: 198kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 310mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

Prep15minutes mins

Cook7minutes mins

Total22minutes mins

 

Ingredients

For the toast

  • 6 large eggs a week old
  • 1 Tbsp white vinegar
  • 4 slices artisan bread sliced ½” thick
  • ¼ cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • Flaky sea salt
  • Freshly cracked black pepper

Optional toppings and garnishes

  • Fresh herbs such as dill, basil, or parsley
  • Micro greens
  • Smoked seafood such as lox
  • Sriracha
  • Everything but the bagel seasoning blend
  • Furikake Japanese rice seasoning blend
  • Red pepper flakes

Instructions

  • Cook the eggs. Bring water to a boil in a medium sauce pan, then add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
  • Prepare ice bath. While the eggs are cooking, fill a large mixing bowl with ice water. Remove the eggs. As soon as the timer goes off (or a little before — err on the side of undercooking!), quickly transfer the eggs to the ice bath. Allow to cool for about 5 minutes.
  • Peel the eggs. Once the eggs are cool enough to touch, lightly tap the shells on a counter on all sides, then gently peel. Set aside until needed.
  • Toast bread. Grab your favorite artisan bread, then slice into pieces about ½” thick. Toast, then set on plates.
  • Mix the mayo. In a small bowl, combine mayonnaise and lemon juice. Spread a thin layer on each slice of bread.
  • Smash the eggs. Place one peeled, soft boiled egg on top of each piece of toast. Cut in half, then use a fork to smash.
  • Garnish and enjoy. Season each piece of toast with a generous pinch or two of flaky sea salt, then garnish with fresh dill, micro greens, freshly cracked black pepper, and any additional toppingsEnjoy immediately!

These Weight Watchers Smashed Eggs on Toast offer a delightful and indulgent breakfast or brunch option that’s both simple to make and incredibly satisfying. Bursting with flavor and texture, this dish combines perfectly cooked soft-boiled eggs with creamy mayo, zesty lemon juice, and a variety of optional toppings to create a luxurious meal that’s sure to impress.

To start, you’ll cook the eggs to perfection by boiling them for exactly 7 minutes in water with a splash of white vinegar. This ensures that the yolks are beautifully creamy and the whites are set, creating the ideal texture for smashing onto toast. Once cooked, the eggs are quickly transferred to an ice bath to cool, making them easier to peel.

While the eggs cool, you’ll toast slices of artisan bread to golden perfection. Then, a mixture of mayo and lemon juice is spread onto each slice, adding a tangy and creamy base for the smashed eggs.

Once peeled, the soft-boiled eggs are placed on top of the toast and gently smashed with a fork, creating a deliciously messy yet satisfying texture. The dish is then seasoned with flaky sea salt and garnished with fresh herbs, micro greens, cracked black pepper, and any additional toppings you desire.

The beauty of these Smashed Eggs on Toast lies in their versatility. You can customize them with a variety of toppings to suit your taste preferences, from smoked seafood like lox to spicy Sriracha or savory Everything but the Bagel seasoning blend.

Whether enjoyed as a leisurely weekend brunch or a quick weekday breakfast, these Weight Watchers Smashed Eggs on Toast are sure to become a favorite in your recipe rotation. With their balanced flavors, satisfying texture, and nutritious ingredients, they prove that healthy eating can be both delicious and indulgent. So go ahead, treat yourself to a plate of these luxurious eggs on toast—you won’t be disappointed!

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.