Egg Flight Toast Delight (Print Version)

A satisfying toast topped with scrambled, soft-boiled, and fried eggs, garnished for a flavorful start.

# What You'll Need:

→ Bread

01 - 1 large slice sourdough or country-style bread

→ Eggs

02 - 1 large egg, scrambled
03 - 1 large egg, soft-boiled
04 - 1 large egg, fried

→ For Cooking

05 - 1 tablespoon unsalted butter
06 - 1 teaspoon olive oil
07 - Salt and freshly ground black pepper, to taste

→ Garnishes (optional)

08 - Chopped fresh chives
09 - Chili flakes
10 - Microgreens

# How to Make It:

01 - Preheat the oven to 350°F. Place the bread slice on a baking sheet and toast for 5 to 7 minutes until golden and crisp. Set aside.
02 - Bring a small pot of water to a boil. Gently lower one egg into the water and cook for 6½ minutes for a soft yolk. Transfer egg to ice water, peel, and cut in half.
03 - Heat ½ tablespoon butter in a nonstick skillet over medium-low heat. Whisk one egg with salt and pepper, pour into skillet, and stir gently until set but still creamy. Remove from heat.
04 - In the same cleaned skillet, melt ½ tablespoon butter with 1 teaspoon olive oil over medium heat. Crack in the egg and fry for 2 to 3 minutes until whites are set and yolk remains runny. Season with salt and pepper.
05 - Place toasted bread on a plate. Arrange scrambled egg on one third, halved soft-boiled egg on the second third, and fried egg on the last third.
06 - Top with chopped chives, chili flakes, and microgreens if desired. Serve immediately.

# Additional Tips::

01 -
  • Three distinct egg textures and flavors prove that one ingredient can taste completely different depending on how you treat it.
  • It comes together in under 25 minutes, making it fancy enough for a weekend brunch without the stress.
  • You get to practice three essential egg techniques at once, building real kitchen confidence.
02 -
  • Timing is everything with soft-boiled eggs—6 and a half minutes is the sweet spot, but if your eggs are straight from the fridge, add 30 seconds; if they're room temperature, subtract 30 seconds.
  • Don't crowd the skillet when scrambling; low heat and a light hand turn out creamy eggs, while high heat and aggressive stirring create the rubbery texture everyone complains about.
  • Have the toast completely ready and your plate waiting before you start frying the last egg, because a perfect runny yolk waits for no one.
03 -
  • Keep your eggs at room temperature before cooking; cold eggs take longer to cook evenly and are harder to get just right.
  • A drop of white vinegar in the water for soft-boiling prevents the shells from cracking and makes them easier to peel.
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