How to make Butter Smashed Eggs on Toast

Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 9 minutes.

After 9 minutes, drain the hot water from the pot and fill it with cold water. Let the eggs cool in the water for about 10 minutes.

Peel the eggs and place each one in a bowl.

Use a fork to break the eggs down into pieces, but don't overmix. You still want to have some nice, chunky pieces of egg.

In a separate bowl, combine the butter and chopped chives. Season with salt and pepper.

Add the butter mixture to the eggs and mix gently until everything is combined. Adjust seasoning if needed.

Spoon a generous amount of smashed eggs onto each slice of toasted bread. Garnish with additional chives.

Serve the smashed eggs warm or at room temperature.