Ina Garten's Smashed Eggs on Toast

 

 

Some days I just fancy an egg.  I usually don't have them for breakfast. I am not that hungry first thing in the morning, but I do like them for a light lunch or supper.  I had picked up some lovely eggs at Pelton's the other day and they were calling to me and so I decided to make myself some eggs for an early supper.

I could have done an omelet or scrambled them, but I fancied something a little bit more special than that.  I had seen lots of pictures of people having tried Ina Garten's Smashed Eggs on Toast recipe and so I decided to go with that. It is from her book entitled, Modern Comfort Food.

I love Ina's books. I bought my first one back in 2002 and fell in love, going on to collect all of them as and when I could.

 

I did have to cook this recipe twice.  My eggs didn't cook quite enough the first time.  The interior of the whites was still too runny for my liking.  I was invested by then however so I wasn't going to let that hold me back and so I cooked them again, applying the lessons I had learned the first time.  (See below.)

My reward was perfectly cooked eggs, which firm whites and beautifully runny yolks.  Timing, size and water temperature are everything when it comes to this delicious recipe.

Get it right and you have some really delicious jammy eggs to enjoy on your toast.  Only one step further than a poached egg really, but better because there is no water to drip on and soggy up your toast.   Soggy toast is a crime in my books. Crisp and buttery is the way to go.

 

WHAT YOU NEED TO MAKE INA GARTEN'S SMASHED EGGS ON TOAST

Not a lot. It's simple really. Quantities are for one serving. Multiply to serve more.

• 2 cold large eggs
• 2 slices of sturdy white bread
• 1/2 TBS soft butter for spreading
• 2 tsp of grainy mustard
• coarse sea salt
• freshly ground black pepper
• 1 tsp. minced fresh dill (I used a Mediterranean blend seasoning combo from Kanel spices, just to taste)

 

Ina used extra-large eggs; I found it worked better for me with just large eggs. I used free run, organic eggs that I buy up at Pelton's on the mountain near here in Torbrook. Their eggs are fabulous.  And clean.  I really am not fond of dirty eggs.

I used a sour dough bread.  This not only makes great toast but is sturdy enough to stand up to a topping like soft boiled eggs.

DO use the grainy mustard. It gives a lovely flavor.

I did not have fresh dill or any kind of fresh herbs. I do have some lovely spice mixes from Kanel.  I used their blend called La Vita E Bella, which is a lovely mix of garlic, basil, oregano and rosemary, as well as dried tomato flakes.  It went very well.

 

HOW TO MAKE INA GARTEN'S SMASHED EGGS ON TOAST

It's not that hard to do and very delicious when done.

Fill a saucepan large enough to hold your eggs with water that will come at least 2 inches above your eggs. Bring to a rolling boil over medium high heat.

Using a slotted spoon, lower the eggs gently into the boiling water. Reduce the temperature to medium low so that they are at a slow simmer. You don't want the eggs to bump into each other and crack.

Cook at a fast simmer for exactly 6 1/2 minutes. Have a bowl of cold water ready.

 

At the end of 6 1/2 minutes, scoop out the eggs and pop them into the cold water. Leave for exactly 2 minutes then remove.

Make your toast. Butter each slice and then spread with the grainy mustard. Place onto a plate.

Peel the eggs and pop one onto each slice of toast. Chop lightly without cutting into the bread. Season with salt and pepper and your choice of other seasoning. Serve immediately.

 

HINTS AND TIPS FOR SUCCESS

I actually made this recipe twice and learned things from the first time I made them that allowed for more success.

1. Make sure you use the right sized eggs. Ina used extra-large. I used large and to be honest the first time the whites were not cooked all the way through. 

2. Make sure your eggs are cold right from the refrigerator and that your water is at a rolling boil.

3. Do use a slotted spoon to lower your eggs into the water. You do not want them to crack.

4. Make sure your water is at a quick simmer; a little jostling is quite alright and will ensure your eggs are cooked properly.  Too low a temperature and your whites will not be cooked all the way.

5.  Do not leave your eggs in the cold water any longer than two minutes or they will cool down too much. 

6. Older eggs peel better than fresher eggs. Choose an egg somewhere in between. Use the tip of a metal teaspoon to help peel the egg. do not be over-zealous in cracking it. You are going to be chopping/smashing the eggs I know, but you want this to happen on the toast.

 

These were really good, albeit very similar to poached eggs, with the exception being that they cook in the shells and hold a uniform size.  A much cleaner cook.

Choose good fresh farm eggs and a good bread and you will be rewarded with a lovely breakfast or supper dish!  Simple and delicious.

 

Here are a few egg recipes which we also enjoy having for breakfasts or brunch. Sometimes even for a light supper. Both are very simple and stress free.  The hardest part is making the toast!

OVEN POACHED EGGS - You have a houseful of people, and everyone wants poached eggs for breakfast! How do you cope! This simple recipe makes it very easy.  Eggs are poached in a muffin tin in the oven. You can make as many or as few as you want to make and they come out perfectly shaped and cooked each and every time!

DIPPY EGGS & TOAST SOLDIERS- Children love these and so do adults.  Perfectly cooked soft-boiled eggs served in egg cups with hot buttered toast fingers for dipping into those rich and golden egg yolks. Fun and delicious.

Yield: one serving

Author: Marie Rayner

Ina Garten's Smashed Eggs on Toast

Cook time: 10 MinTotal time: 10 Min

I downsized the recipe to make only one serving. You can multiply to serve more. Not a hard thing to do. Very similar to poached eggs on toast with a delicious twist. Follow the timings exactly.

Ingredients

• 2 cold large eggs
• 2 slices of sturdy white bread
• 1/2 TBS soft butter for spreading
• 2 tsp of grainy mustard
• coarse sea salt
• freshly ground black pepper
• 1 tsp. minced fresh dill (I used a Mediterranean blend seasoning combo from Kanel spices, just to taste)

Instructions

1. Fill a saucepan large enough to hold your eggs with water that will come at least 2 inches above your eggs. Bring to a rolling boil over medium high heat.
2. Using a slotted spoon, lower the eggs gently into the boiling water. Reduce the temperature to medium low so that they are at a slow simmer. You don't want the eggs to bump into each other and crack.
3. Cook at a fast simmer for exactly 6 1/2 minutes. Have a bowl of cold water ready.
4. At the end of 6 1/2 minutes, scoop out the eggs and pop them into the cold water. Leave for exactly 2 minutes then remove.
5. Make your toast. Butter each slice and then spread with the grainy mustard. Place onto a plate.
6. Peel the eggs and pop one onto each slice of toast. Chop lightly without cutting into the bread. Season with salt and pepper and your choice of other seasoning. Serve immediately.

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