Description
Ina Garten’s smashed eggs on toast elevate a simple breakfast into a culinary delight. Her method creates a luxurious, creamy dish you’ll savor from first bite to last.
Ingredients
Scale
- 8 extra-large eggs
- 8 slices white bread or Pullman loaf (0.5 in / 1.25 cm thick)
- 4 tbsps (60 g / 0.5 stick) unsalted butter, at room temperature
- 4 tsp whole-grain mustard
- 4 tsp fresh dill, finely minced
- Kosher salt and freshly ground black pepper to taste
- Coarse sea salt or fleur de sel for garnish
Instructions
- Water Bath Preparation: Fill a large saucepan with water, ensuring eggs will be fully submerged. Bring to a vigorous boil over high heat.
- Egg Cooking: Delicately lower eggs into boiling water using a slotted spoon. Maintain a gentle simmer for exactly 6½ minutes, carefully regulating heat to prevent aggressive boiling.
- Cooling Process: Immediately transfer eggs to an ice bath prepared with cold water and ice cubes. Allow 2 minutes of chilling to halt cooking and facilitate shell removal.
- Egg Peeling: Gently tap and roll eggs on a hard surface, then carefully remove shells under cool running water to ensure clean, smooth eggs.
- Toast and Spread Preparation: Toast bread to a golden-brown perfection. Generously spread softened butter across each slice, followed by an even layer of whole-grain mustard.
- Egg Placement and Smashing: Position peeled eggs on prepared toast. Using a fork or knife, gently chop and smash eggs, allowing rich, creamy yolks to seep into the bread.
- Finishing Touches: Sprinkle finely chopped fresh dill over the eggs. Season with kosher salt and freshly ground black pepper. Garnish with a delicate dusting of coarse sea salt or fleur de sel for added texture and flavor.
Notes
- Perfect Egg Timing: Cook eggs exactly 6½ minutes for ideal creamy, runny yolk consistency without overcooking.
- Ice Bath Strategy: Immediately transfer eggs to ice water to halt cooking process and ensure smooth, easy shell removal.
- Butter and Mustard Layering: Spread softened butter completely across toast, followed by thin whole-grain mustard layer for rich, tangy base flavor.
- Smashing Technique: Gently chop and smash eggs with fork to allow creamy yolk to soak into toast, creating a luxurious texture and taste experience.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 356
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 370 mg