15m$5.42Jammy Egg Greek Yogurt Toast
Whole-grain toast topped with lemony herb Greek yogurt, sliced jammy eggs, cucumber, and chives. A quick, savory, high-protein vegetarian breakfast.
- Energy
- 428 calories per serving
- Protein
- 26.7 g per serving
- Carbs
- 35.9 g per serving
- Fat
- 21.1 g per serving
- Sodium
- 945 mg per serving
Shopping options
extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
plain Greek yogurt
0.5 Cup
Fage® Total Plain Nonfat Greek Yogurt Tub
13%
kosher salt
0.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
whole-grain bread
4 Count
Arnold 12 Whole Grain Bread
20%
fresh chives, chopped
2 Tablespoon
Simple Truth Organic® Chives
40%
fresh dill, chopped
1 Tablespoon
Simple Truth Organic® Baby Dill
4%
large eggs
4 Each
Kroger® Grade A Large White Eggs
33%
English cucumber, thinly sliced
100 Gram
English Cucumber
33%
black pepper
0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
lemon
1 Each
Fresh Organic Lemon - Each
100%
Cost Summary
· only what you use
per serving · 2 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- large eggs-4 each
- plain Greek yogurt-0.5 cups
- whole-grain bread-4 slice
- English cucumber, thinly sliced-100 g
- fresh chives, chopped-2 tbsp
- fresh dill, chopped-1 tbsp
- lemon-1 each
- extra-virgin olive oil-1 tbsp
- kosher salt-0.5 tsp
- black pepper-0.25 tsp
Slice the cucumber if needed, chop the chives and dill, zest the lemon, then squeeze 1 tablespoon lemon juice.
Keep the knife blade angled away from fingers while slicing and chopping.
Bring a small saucepan of water to a boil, gently lower in the eggs, and cook at a steady simmer for 7 minutes for jammy yolks.
Lower eggs into boiling water gently with a spoon to prevent splashing.
Transfer the eggs to a bowl of ice water and chill for 2 minutes, then peel carefully and slice each egg in half.
Use caution when handling hot eggs after simmering.
In a mixing bowl, stir together the Greek yogurt, lemon zest, lemon juice, olive oil, half the chives, dill, salt, and pepper until smooth and savory.
Toast the whole-grain bread until golden and crisp, then spread each slice with a generous layer of lemony herb Greek yogurt.
Use caution when handling hot toast.
Top the toast with cucumber slices and jammy egg halves, then finish with the remaining chives and a pinch of black pepper.
Jammy eggs have soft yolks; serve promptly after cooking.
How did it turn out?
Rating and review tools are unavailable right now.