French · Breakfast
Egg Dijon Chive Smash Tub
Mashed egg spread with Dijon mustard, fresh chive, and tarragon in Greek yogurt, batch-prepped for a French smash tub scooped onto sourdough toast.
$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
14gFat
32gCarbs
2gSugar
4gFiber
520mgSodium
185mgChol
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Instructions
1
Prep
Finely slice 1.5 tbsp fresh chives, finely chop 0.5 tbsp fresh tarragon and 1 tbsp flat-leaf parsley, finely dice 0.5 small shallot. In a medium bowl, whisk together 60g Greek yogurt, 0.5 tbsp Dijon mustard, 0.5 tsp whole-grain Dijon mustard, 1.5 tsp fresh lemon juice, 0.125 tsp lemon zest, 0.25 tsp salt, and 0.25 tsp cracked black pepper until smooth.
2
Boil
Place 3 large whole eggs and 3 large egg whites in a small saucepan, cover with cold water by 2cm. Bring to a hard simmer over medium-high heat, reduce to low, cook 9 minutes until fully set. Drain and transfer to ice water for 5 minutes until completely chilled.
3
Finish
Peel chilled eggs and roughly chop whole eggs with yolks intact, chop egg whites fine. Fold eggs, chives, tarragon, parsley, and shallot into the yogurt dressing gently, maintaining texture and even herb distribution. Transfer to an airtight tub and refrigerate up to 3 days.
4
Plate
Toast 1 slice wholemeal sourdough or warm 1 wholemeal wrap per serving. Scoop roughly 128g egg smash onto each toast and scatter a pinch of extra fresh chives on top for brightness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 large whole eggs
- 3 large egg whites
- 60g (2.1 oz) full-fat plain Greek yogurt
- 0.5 tbsp Dijon mustard
- 0.5 tsp whole-grain Dijon mustard
- 4g (small handful) fresh chives
- 1g (small handful) fresh tarragon leaves
- 3g (small handful) fresh flat-leaf parsley
- 0.5 small shallot
- 1.5 tsp fresh lemon juice
- 0.125 tsp fresh lemon zest
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 2 slices wholemeal sourdough