Jammy 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.
- breakfast
- eggs
- high-protein
- quick
- toast
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
lemon · 1 Each
Fresh Organic Lemon - Each
100%
Details
fresh chives, chopped · 2 Tablespoon
Simple Truth Organic® Chives
40%
Details
large eggs · 4 Each
Kroger® Grade A Large White Eggs
33%
Details
English cucumber, thinly sliced · 100 Gram
English Cucumber
33%
Details
whole-grain bread · 4 Count
Arnold 12 Whole Grain Bread
Sale
20%
Details
plain Greek yogurt · 0.5 Cup
Fage® Total Plain Nonfat Greek Yogurt Tub
13%
Details
fresh dill, chopped · 1 Tablespoon
Simple Truth Organic® Baby Dill
4%
Details
extra-virgin olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper · 0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
Details
kosher salt · 0.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- large eggs-4 each
- plain Greek yogurt-1/2 cup
- whole-grain bread-4 slices
- English cucumber, thinly sliced-100 g
- fresh chives, chopped-2 tablespoons
- fresh dill, chopped-1 tablespoon
- lemon-1 each
- extra-virgin olive oil-1 tablespoon
- kosher salt-1/2 teaspoon
- black pepper-1/4 teaspoon
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.
Gently lower pasteurized shell eggs into boiling water and simmer for about 7 minutes for jammy yolks. With ordinary eggs, cook until both whites and yolks are firm. Fully cook eggs for pregnant people, young children, older adults and people with weakened immune systems. Use a spoon to avoid splashing.
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 and cooked egg halves, then add the remaining chives and finishing pepper. Serve promptly.
Jammy eggs have soft yolks; serve promptly after cooking.
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