Ultimate Smashed Eggs on Toast: A Savory Brunch Recipe with Jammy Yolks and Chili Oil

Prepare to elevate your breakfast or brunch routine with this incredible Smashed Eggs On Toast recipe. Far from your average soft-boiled eggs on toast, this dish transforms simple ingredients into a gourmet experience. Imagine perfectly cooked “jammy” eggs – yolks so creamy and silken they practically melt – gently smashed atop crisp, buttery sourdough. Add a vibrant layer of sautéed spinach and a fiery drizzle of spicy chili oil, and you have a dish that’s rich in flavor, texture, and satisfaction. It’s a truly savory, utterly delicious, and remarkably hearty meal that’s perfect for any time of day.

I genuinely believe this might be one of my all-time favorite recipes. Ever since mastering the art of making jammy eggs, that perfectly drippy, rich yolk has been a constant craving. This recipe takes that love affair to the next level.

My inspiration for this delightful dish stems from Ina Garten’s Smashed Eggs recipe, found in her acclaimed cookbook, “Modern Comfort Food.” While her version uses classic flavors like mustard and dill, which are undeniably delicious, I wanted to introduce a new dimension. My adaptation features a robust and flavorful sautéed spinach base, creating a fresh contrast. The real game-changer, however, is the generous drizzle of hot chili crunch oil, which adds an irresistible savory heat and a delightful textural element that truly takes this toast over the top.

And yes, I confess, this is yet another “fancy toast” recipe! But there’s a good reason I can’t stop creating them: they are incredibly easy to prepare and serve as the perfect canvas for almost any topping you can imagine. From sweet concoctions like grilled peaches and fresh blueberries to more adventurous pairings like earthy beets, toast offers endless possibilities. So, if you share my passion for both perfectly cooked soft-boiled eggs and satisfying toast, then you’ve absolutely landed in the right place!

Why Smashed Eggs on Toast is Your Next Brunch Favorite

This recipe isn’t just about putting eggs on bread; it’s about crafting a harmonious blend of textures and flavors. Here’s why you’ll quickly fall in love with Smashed Eggs on Toast:

• Irresistible Jammy Yolks: The star of the show! Cooked for precisely 7 minutes, these eggs boast a creamy, almost custard-like yolk that’s far from runny but not fully set. It’s the perfect consistency for smashing and mingling with the other ingredients.
• Quick & Easy: Despite its gourmet appeal, this dish comes together in under 20 minutes, making it ideal for busy mornings or impromptu brunch gatherings.
• Nutrient-Packed: With protein-rich eggs and vitamin-packed spinach, this toast isn’t just delicious, it’s a wholesome way to start your day.
• Customizable: While the core recipe is fantastic, it’s also a springboard for your culinary creativity. Adjust the spice, add different herbs, or experiment with various types of bread and additional toppings.
• Satisfying & Hearty: The combination of thick toast, substantial eggs, and fresh spinach makes for a filling meal that will keep you energized without feeling heavy.

Table of Contents

• Ingredients You’ll Need
• Essential Equipment
• Step-by-Step Assembly
• Substitutions and Variations
• Tips for Perfectly Peeled Soft-Boiled Eggs
• Storage and Make-Ahead Tips
• Frequently Asked Questions
• Related Recipes
• Full Recipe Card

Ingredients You’ll Need

Here’s a detailed look at the simple yet crucial ingredients required to make the most delicious smashed eggs on toast. Quality truly makes a difference here!

• Eggs: I generally prefer using large eggs as they consistently yield a perfect jammy texture after 7 minutes of cooking. If you opt for extra-large or medium eggs, you might need to slightly adjust the cooking time by 30 seconds to a minute to achieve that desired creamy yolk. Farm-fresh eggs often have richer yolks, but any good quality eggs will work beautifully.
• Spinach: Fresh spinach is highly recommended for its vibrant flavor and tender texture once sautéed. You’ll be surprised how much a large bag of spinach shrinks down, so don’t be shy! While fresh is best, frozen spinach can be used as a convenient substitute; just ensure you thoroughly thaw and squeeze out all excess liquid before cooking to prevent a watery result.
• Olive Oil: A good quality extra virgin olive oil is key for both sautéing the spinach and drizzling over the finished toast. Its fruity notes complement the savory flavors and add a luxurious mouthfeel. Alternatively, you can use butter for a richer toast.
• Lemon Juice: A squeeze of fresh lemon juice brightens the sautéed spinach, adding a crucial layer of acidity that cuts through the richness of the eggs and chili oil. Always opt for fresh over bottled for the best flavor.
• Garlic: This ingredient is optional, but highly recommended if you enjoy an aromatic depth. Adding 1 or 2 cloves of thinly sliced or minced garlic to the spinach while it sautés infuses it with a wonderful savory flavor. Be careful not to brown it, as burnt garlic can taste bitter.
• Hearty Bread: The foundation of this dish is the bread, so choose wisely! A sturdy, thick-cut bread is essential to hold up to the toppings without becoming soggy. My favorite is fresh sourdough, sliced about ¾ of an inch thick, which toasts beautifully and offers a fantastic tang. Other excellent options include multigrain bread, Texas toast, or a rustic country loaf. Avoid thin, soft sandwich bread.
• Chili Crunch/Crisp/Oil: This is where the magic happens for an extra kick! You can find a variety of chili crunch, crisp, or oil products in most grocery stores or online. I always keep chili crunch on hand for its delightful combination of heat, savory umami, and satisfying crunch. Trader Joe’s Chili Crunch is a popular choice, as is the Momofuku Chili Crunch (available here). If you prefer less crunch, use pure chili oil.
• Salt and Freshly Ground Pepper to Taste: Simple but essential. Seasoning at each stage of cooking ensures every component is flavorful.

For precise quantities, please refer to the recipe card below.

Essential Equipment

You won’t need any fancy gadgets for this recipe, just a few kitchen staples:

• Large Non-Stick Pan: Ideal for sautéing the spinach. A non-stick surface prevents the spinach from sticking and makes for easier cleanup.
• Medium Pot: Large enough to comfortably hold your eggs submerged in water for boiling.
• Medium Bowl: Filled with ice water. This is crucial for immediately stopping the cooking process of your soft-boiled eggs, ensuring their “jammy” consistency and making them easier to peel.
• Toaster or Oven (Optional): While a pan can be used for toasting bread, a toaster oven or conventional oven works wonderfully for achieving an even, golden brown crispness.

Step-by-Step Assembly: Crafting Your Perfect Toast

Let’s walk through the process of assembling this magnificent Smashed Eggs on Toast, ensuring every layer is prepared to perfection.

1. Prepare Your Toast

Start by toasting your chosen hearty bread. For a beautiful golden-brown crust and a tender interior, you have a few options:

• Pan-Toasting: Drizzle each slice of bread with a little olive oil or brush with melted butter. Place them in a pan over medium heat. Toast for 2-3 minutes per side, or until they reach your desired level of golden crispness. This method offers great control and a lovely buttery flavor.
• Oven-Toasting: Preheat your oven to 350°F (175°C). Arrange the bread slices on a baking sheet, drizzle with olive oil, and bake for 10-15 minutes, flipping halfway, until they are golden brown and perfectly toasty. This is great if you’re making multiple servings.

2. Cook the Jammy Eggs

Achieving the perfect jammy yolk is simpler than you think!

1. Fill a 2-quart pot with water and bring it to a rolling boil.
2. Gently lower room-temperature eggs into the boiling water using a slotted spoon. Immediately set a timer for exactly 7 minutes.
3. Once the timer goes off, promptly remove the eggs and plunge them into a bowl of ice water. Let them cool completely for about 10 minutes. This stops the cooking process and makes peeling much easier.
4. Peel the cooled eggs (see tips below for perfect peeling) and set them aside.

3. Sauté the Spinach

While your eggs are cooling, prepare the flavorful spinach base:

1. Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
2. Add the thinly sliced garlic (if using) and cook for about 30 seconds until fragrant, being careful not to let it brown, as it can turn bitter.
3. Add the fresh spinach to the pan. Season generously with salt and pepper. Toss constantly, or cover the pan briefly, to help the spinach wilt quickly. This usually takes about 2 minutes.
4. Remove the spinach from the heat. If there’s any excess liquid, gently press the spinach against the side of the pan with a spoon to drain it, or transfer to a small colander and press.
5. Stir in the fresh lemon juice and taste. Adjust seasoning with additional salt, pepper, or a touch more olive oil if needed. Set aside.

Helpful Hint: For even more detailed guidance on how to achieve flawless jammy eggs, including troubleshooting tips, refer to the comprehensive instructions in this jammy eggs post.

Substitutions and Variations: Make It Your Own!

While the classic Smashed Eggs on Toast recipe is fantastic, it’s also wonderfully versatile. Don’t hesitate to customize it to your liking or dietary needs!

Egg Doneness Preferences

Jammy eggs, with their unique creamy texture, are a highlight of this recipe. However, if they aren’t quite your preference, you can easily adjust the cooking time for your desired egg doneness and then proceed with the recipe as described. If you want to skip boiling altogether, simply scramble or fry your eggs instead.

• 5-6 Minute Eggs: This timing will yield a truly soft-boiled egg with a noticeably runny, liquid yolk, perfect for soaking into the toast.
• 7 Minute Eggs: The sweet spot for “jammy” eggs – yolks that are creamy, silky, and have a thick, jam-like consistency. They are not runny but not fully firm, offering a delightful texture.
• 9-10 Minute Eggs: For those who prefer a more traditional hard-boiled egg, where the yolk is completely set and crumbly.

Spinach Alternatives and Add-ins

• Frozen Spinach: As mentioned, you can substitute frozen spinach for fresh. Just make sure to thoroughly thaw and squeeze out every bit of excess liquid to avoid a watery toast.
• Other Greens: Feel free to swap spinach for other tender greens like sautéed kale, Swiss chard, or even a bed of fresh arugula for a peppery bite.
• Onions & Mushrooms: Sauté finely diced onions or mushrooms with the garlic before adding the spinach for additional depth of flavor.

Spice Level Adjustments

If chili oil isn’t your favorite, or you want to try something different for heat:

• Sriracha or Tabasco Sauce: A few dashes of these classic hot sauces can provide a quick and easy burst of heat.
• Red Pepper Flakes: A simple sprinkle of crushed red pepper flakes adds a straightforward spice.
• Fresh Chilies: Finely minced fresh jalapeños or serrano peppers can add a bright, fresh heat.

Flavor Enhancers & Toppings

• Toasted Sesame Oil: Drizzle with toasted sesame oil for a nutty, aromatic finish.
• Smoked Paprika: A sprinkle of smoked paprika adds a lovely smoky depth and color.
• Fresh Herbs: Elevate the freshness by adding finely chopped fresh herbs such as chives (for a mild oniony note), dill (for a bright, almost licorice-like flavor), or oregano (for an earthy, Mediterranean twist). Parsley or cilantro also work well.
• Cheese: A sprinkle of crumbled feta, goat cheese, or grated Parmesan can add a tangy or salty kick.
• Avocado: Sliced or smashed avocado on the toast before the spinach adds a creamy, healthy fat layer.
• Everything Bagel Seasoning: This blend of sesame seeds, poppy seeds, garlic, onion, and salt can add a fantastic crunch and savory punch.
• Bacon Bits or Crispy Prosciutto: For a meaty, salty addition.

Tips for Perfectly Peeled Soft-Boiled Eggs

Peeling soft-boiled eggs can sometimes be a delicate task, especially with their tender whites. Here are some reliable tips to ensure a smooth, frustration-free peel every time:

• Use Older Eggs: This is arguably the most crucial tip. Older eggs (about a week or two old, but still within their expiration date) tend to peel much more easily than very fresh eggs. This is because as eggs age, the pH level of the egg white increases, making it less acidic. This slight chemical change causes the membrane just inside the shell to adhere less strongly to the egg white, allowing for a cleaner separation.
• Add Vinegar to Boiling Water: A few teaspoons of white vinegar added to the boiling water can also help. The acid in the vinegar subtly denatures the protein in the egg white, making it firmer and less likely to stick to the shell.
• The Ice Bath is Your Best Friend: Immediately transferring the cooked eggs from boiling water to an ice bath is essential. This abrupt temperature change causes the egg to contract, separating it from the shell membrane, and also stops the cooking process dead in its tracks, preventing overcooked yolks. Leave the eggs in the ice bath for at least 10 minutes until they are thoroughly chilled.
• Peel Under Cold Running Water: This technique is a lifesaver for delicate soft-boiled eggs. Once the egg is chilled, gently tap it all over on a hard surface to create many small cracks, starting at the wider, more porous end where the air pocket is. Then, peel the egg under a gentle stream of cold running water. The water helps to work its way under the membrane, lubricating the space between the shell and the egg white, making it slide off effortlessly.
• Start at the Wider End: The wider end of the egg usually has a small air pocket between the egg and the shell. Starting your peel here can give you a better grip and a natural starting point for the membrane.

Storage and Make-Ahead Tips

While Smashed Eggs on Toast is best enjoyed immediately after assembly for maximum freshness and texture, you can certainly prepare components in advance to make future meals quicker and easier.

• Assembled Toast: Once the toast is fully assembled with all its toppings, it should be eaten right away. The toast will lose its crispness and the spinach can make it soggy if left to sit.
• Jammy Eggs (Unpeeled): Cooked jammy eggs (without any seasoning) can be stored in their shells in an airtight container in the refrigerator for up to 3 days. For optimal results and ease of peeling, avoid peeling them in advance, as peeled eggs can dry out quickly.
• Warming Prepped Eggs: To gently warm eggs from the fridge, place them (still in their shell) in a bowl of warm (not hot) tap water for about one minute before peeling and assembling. This brings them closer to room temperature and enhances their creamy texture. Alternatively, you can peel them and store them whole in an airtight container with a damp paper towel to maintain moisture. Reheat them gently in warm water as described above.
• Sautéed Spinach: The sautéed spinach can be prepared a day in advance and stored in an airtight container in the refrigerator. Before assembling, gently reheat it in a pan or microwave, then ensure you press out any accumulated liquid.
• Toast Prep: You can slice your bread in advance and store it at room temperature, ready for toasting.

Frequently Asked Questions

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