Herbed Egg Toast

Let me tell you something about toast. It's the ultimate canvas. And this Herbed Egg Toast is one of the best things you can put on it.

We're talking a creamy, tangy Greek yogurt spread infused with garlic, lemon zest and juice, fresh dill, and chives. Spread on crispy toast. Topped with sliced hard-boiled eggs. Finished with a sprinkle of salt, pepper, and extra fresh herbs.

It's like an elevated egg salad sandwich but on toast. And without the mayo.

The yogurt spread is the star. It's bright, herby, garlicky, and so creamy. The eggs add protein. The toast adds crunch. And the fresh herbs on top add color and freshness.

Twenty minutes. One bowl. Four slices of toast. And you've got a breakfast, lunch, or light dinner that's packed with protein and flavor.

Let's make some herbed egg toast.

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Why You'll Love the Recipe

• 20 minutes start to finish. Fast enough for a weekday.
• High protein (30g). Greek yogurt + eggs.
• No mayo. Greek yogurt instead.
• Bright, fresh herbs. Dill and chives.
• Garlic + lemon. Zesty and savory.
• Customizable. Add smoked salmon, avocado, or tomatoes.
• Great for brunch, lunch, or a light dinner.
• Meal prep friendly. Make the spread ahead.

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What You'll Need to Make

You'll need a medium bowl, a knife for slicing eggs, a measuring cup, a spoon or spatula, a toaster, and a cutting board.

Ingredients (Serves 4):

• 8 large eggs, hard-boiled, sliced
• 1 clove garlic, minced
• 1 medium lemon (zest and juice)
• 2 tbsp. fresh dill, finely chopped (plus extra for garnish)
• 2 tbsp. fresh chives, finely chopped (plus extra for garnish)
• 16 oz. (450g) plain Greek yogurt
• 2 tbsp. olive oil
• Salt and pepper, to taste
• 4 slices bread, toasted

Nutrition per serving (estimated): Energy: ~430 kcal | Carbs: 25g | Protein: 30g | Fat: 24g | Fiber: 3g

Recipe Keys: High Protein, Quick Meal, Vegetarian, No Mayo, Brunch Friendly, Meal Prep Friendly

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What You'll Need to Do

Alright, let's make toast that's creamy, herby, and packed with protein.

First, hard-boil the eggs. Place the eggs in a pot, cover with cold water, bring to a boil, turn off heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool. Peel and slice.

While the eggs cool, make the yogurt spread. In a medium bowl, combine the minced garlic, lemon zest and juice, chopped dill and chives, Greek yogurt, olive oil, and a pinch of salt and pepper. Stir well until smooth and combined.

Toast the bread. Pop those 4 slices of bread in the toaster until golden and crisp.

Assemble the toast. Spread a generous layer of the yogurt mixture on each slice of toast.

Top each with two sliced eggs. Arrange them neatly.

Finish with a sprinkle of salt, pepper, and extra fresh herbs.

Serve immediately. The toast is best when it's still crisp.

Eat with a fork and knife. Or pick it up like a sandwich. No judgment.

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Easy Ingredient Swaps

• No Greek yogurt? Use skyr, labneh, or regular plain yogurt.
• No fresh dill? Use fresh parsley or tarragon.
• No fresh chives? Use green onions or shallots.
• No lemon? Use lime.
• No bread? Use bagels, English muffins, or gluten-free toast.
• Add smoked salmon: Top with smoked salmon slices.
• Add avocado: Top with sliced avocado.
• Add tomatoes: Top with sliced cherry tomatoes.
• Dairy free: Use dairy-free yogurt.

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Some Twist and Tweak Ideas

• Smoked salmon version: Add smoked salmon slices on top.
• Avocado version: Add sliced avocado.
• Tomato version: Add sliced cherry tomatoes.
• Everything bagel version: Sprinkle with everything bagel seasoning.
• Caper version: Top with capers.
• Red pepper version: Add red pepper flakes for heat.
• Bacon version: Add crispy bacon crumbles.

Try my Tofu Scramble on Avo Toast recipe.

Some Helpful Tips

• Hard-boil eggs perfectly. Place eggs in cold water. Bring to a boil. Turn off heat, cover, and let sit 10-12 minutes. Transfer to an ice bath.
• Use a sharp knife for slicing eggs. Clean slices. Wipe the knife between slices.
• Season the yogurt spread well. It needs salt to bring out the flavors of the herbs and lemon.
• Toast the bread until crisp. It holds up better to the spread.
• Serve immediately. The toast gets soggy if it sits too long.
• Make the spread ahead. Store in the fridge for up to 5 days.

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Some Budget-Friendly Tips

• Eggs are still affordable. 8 eggs for 4 servings. Great value.
• Greek yogurt in bulk. Buy a large tub. Cheaper than small cups.
• Fresh herbs can be pricey. Buy a bunch. Use the rest in salads or other recipes.
• Lemons are cheap. One lemon gives you zest and juice.
• Bread on sale. Buy a loaf. Freeze what you don't use.
• Make a double batch. Twice the toast. Same amount of work.

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Some Serving Ideas

• As breakfast. Fast, healthy, and satisfying.
• For brunch. Serve with fresh fruit and coffee.
• As lunch. Light and filling.
• For a light dinner. With a side salad.
• For a crowd. Double the recipe. Set up a toast bar.
• For meal prep. Make the spread ahead. Assemble fresh.

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Some Storage and Reheating Tips

Fridge (yogurt spread only): Store in an airtight container for up to 5 days. Stir before using.

Fridge (hard-boiled eggs only): Store in an airtight container for up to 5 days.

Fridge (assembled toast): Not recommended. The toast gets soggy. Assemble fresh.

Freezer: Not recommended. The texture of the yogurt and eggs will change.

Reheating: This is a cold toast. Do not reheat. Toast fresh bread when ready to serve.

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Final Thoughts

Look, I love a simple toast. But sometimes I want something a little more exciting, a little more special. This Herbed Egg Toast is that.

Creamy Greek yogurt spread with garlic, lemon, dill, and chives. Crispy toast. Sliced hard-boiled eggs. Fresh herbs on top.

Twenty minutes. 30g of protein. No mayo. Fresh, bright, and so satisfying.

Make it for breakfast. Make it for brunch. Make it for a quick lunch.

However you serve it, you're getting a toast that's anything but boring.

Now go make some herbed egg toast.

~ Danny Davis

P.S. If you try the everything bagel version, let me know. That's my go-to upgrade. The seasoning takes it to another level. So good.