Herbed Egg Toasts with Chickpea-Yogurt Spread
A vibrant, protein-packed breakfast that perfectly balances a creamy, savory spread with a perfectly jammy egg. This re-imagined toast leverages the heart-healthy power of olive oil and fiber-rich ingredients to create a satisfying meal that is as nourishing as it is beautiful.
- Total Time25 minutes
- Yield6 servings 1x
Ingredients
Scale
- 6 large eggs
- 1 15-ounce can no-salt-added chickpeas, rinsed and drained well
- 1 ½ cups non-fat plain Greek yogurt
- 1 large lemon (zested and juiced)
- 1 large clove garlic (finely grated or made into a paste)
- 3 tablespoons finely chopped fresh dill (plus more for garnish)
- 3 tablespoons finely chopped fresh chives (plus more for garnish)
- 4 tablespoons high-quality extra-virgin olive oil (divided)
- Freshly ground black pepper to taste
- 6 thick slices (about 1-inch thick 100% whole-grain seeded bread)
- Optional Garnish: Smoked paprika or red pepper flakes
Instructions
- Cook the Eggs: Fill a medium saucepan with water and bring to a rolling boil. Gently lower the 6 eggs into the boiling water. Set a timer for exactly 7 minutes to achieve a firm white and a luscious, jammy yolk. While the eggs cook, prepare a large bowl with ice and cold water. Once the timer sounds, immediately use a slotted spoon to transfer the eggs to the ice bath to halt the cooking process. Let them cool for at least 5 minutes before peeling.
- Make the Spread: In the bowl of a food processor, combine the rinsed and drained chickpeas, non-fat Greek yogurt, lemon zest, lemon juice, grated garlic, 3 tablespoons of dill, 3 tablespoons of chives, and 2 tablespoons of the extra-virgin olive oil. Season generously with freshly ground black pepper. Blend for 60-90 seconds, scraping down the sides as needed, until the mixture is mostly smooth with a pleasing, slightly rustic texture.
- Toast the Bread: Preheat your oven’s broiler to high, with the rack positioned about 6 inches from the heat source. Arrange the 6 slices of whole-grain bread on a baking sheet. Using a pastry brush, evenly coat one side of each slice with the remaining 2 tablespoons of extra-virgin olive oil. Broil for 2-3 minutes, watching carefully, until the tops are golden brown and crisp.
- Assemble the Toasts: Remove the toasted bread from the oven. Divide the herbed chickpea-yogurt spread evenly among the toasts, spreading it generously from crust to crust on the toasted side.
- Smash the Eggs: Carefully peel the cooled seven-minute eggs. Place one peeled egg in the center of each toast. Using the back of a fork or spoon, gently press down on the egg to burst the yolk and “smash” it slightly, allowing the jammy center to spill over the white.
- Garnish and Serve: Finish each toast with a final crack of black pepper, a sprinkle of extra fresh dill and chives, and a light dusting of smoked paprika or red pepper flakes, if desired. Serve immediately.
Notes
- Bread Choice: The choice of bread is critical for the best nutritional benefit and texture. Look for a dense, 100% whole-grain loaf with visible seeds and grains.
- Make-Ahead: The chickpea-yogurt spread can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Its flavor will deepen overnight.
- No Food Processor? If you don’t have a food processor, you can vigorously mash the chickpeas with a fork in a large bowl before stirring in the remaining spread ingredients until well combined.
Nutrition Facts per Serving: Calories: 380 kcal | Total Fat: 17.8 g (Saturated Fat: 3.4 g) | Sodium: 284 mg | Total Carbs: 36.3 g (Fiber: 8 g, Sugars: 6.3 g, Added Sugars: 0 g) | Protein: 21.4 g
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Calories: 380