Description
A bright and refreshing twist on classic egg toast, this dish layers creamy herby lemon yogurt with perfectly jammy eggs on golden sourdough bread. It’s quick, flavorful, and packed with protein — perfect for a nourishing breakfast or light brunch.
Ingredients
4 large eggs (for jammy yolk)
2 slices sourdough bread (or multigrain)
½ cup plain Greek yogurt (full-fat)
1 tbsp fresh dill or parsley (finely chopped)
1 tsp lemon zest
1 tsp lemon juice (freshly squeezed)
Salt and pepper, to taste
Optional toppings: chili flakes, microgreens, olive oil drizzle
Instructions
Boil the Eggs: Bring a pot of water to a gentle boil. Carefully add eggs and boil for exactly 7 minutes. Transfer immediately to an ice bath for 5 minutes, then peel.
Make the Herby Lemon Yogurt: In a bowl, mix Greek yogurt, lemon zest, lemon juice, herbs, salt, and pepper.
Toast the Bread: Toast sourdough until golden and crisp.
Assemble: Spread the herby lemon yogurt generously on each slice of toast. Gently smash or slice the eggs and layer on top.
Finish: Sprinkle with chili flakes, extra herbs, and a drizzle of olive oil if desired. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: lunch
- Cuisine: American
Nutrition
- Serving Size: 2–3 servings
- Calories: 295 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g