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white plate in foreground with piece of toast topped with smashed eggs and garnished with chives.

Smashed Eggs on Toast

  • Author: Nina Mills
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: Serves 2 1x
  • Category: Breakfast
  • Cuisine: Breakfast


Smashed avocado is so 2016. Smashed eggs on toast are where it’s at now.


  • 2 eggs per person
  • 12 slices bread per person
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon butter
  • Salt and pepper


  1. Bring a saucepan of water to the boil
  2. Carefully add eggs and boil for 7-8 minutes (see note)
  3. While the eggs are boiling, put the bread on to toast and chop the chives
  4. Once the eggs are boiled, rinse under cold water and peel
  5. Add eggs to a bowl with the butter and chives. Used a fork to smash eggs up and mix everything together. Season to taste with salt and pepper
  6. Divide smashed eggs between the pieces of toast and serve immediately


You may prefer soft boiled eggs, but for this recipe, they need to be well cooked, otherwise, the topping is too runny and just slides off the toast (I know this from experience!!)

Alternative option: Add a cube of Meredith Dairy Marinated Goats Cheese (or around 25g marinated goats cheese) per person instead of the butter and chives, when you are smashing the eggs in step 5 (here are some I prepared earlier!)

Keywords: quick breakfast, quick lunch, eggs on toast

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