Egg Flight Toast Delight (Print-Friendly)

A savory breakfast featuring toast with scrambled, soft-boiled, and fried eggs topped with fresh garnishes.

# 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. Remove and set aside.
02 - Bring a small pot of water to a boil. Gently lower one egg into the water and cook for 6 and a half minutes for a soft-boiled yolk. Transfer to ice water, peel, and halve.
03 - Heat half a tablespoon of butter in a nonstick skillet over medium-low heat. Whisk one egg with salt and pepper, pour into the skillet, and stir gently with a spatula until softly set and creamy. Remove from heat.
04 - In the same wiped skillet, melt half a tablespoon butter with one teaspoon olive oil over medium heat. Crack in the third egg and cook until the whites are set but the yolk remains runny, about 2 to 3 minutes. Season with salt and pepper.
05 - Place the toasted bread on a serving plate. Arrange the scrambled egg on one third, the halved soft-boiled egg on the second third, and the fried egg on the last third.
06 - Sprinkle chopped chives, chili flakes, and microgreens over the eggs if desired. Serve immediately.

# Expert Advice:

01 -
  • Three completely different egg textures and flavors teach your palate something new with every forkful.
  • It looks restaurant-quality but takes barely 25 minutes, which means impressing someone (or yourself) without the stress.
  • You can customize the toppings and bread to match whatever you have or whatever you're craving that morning.
02 -
  • The soft-boiled egg is the most time-sensitive—even 30 seconds too long turns the yolk from jammy to fully set, so use a timer and move it to ice water immediately when it's done.
  • Toast your bread before cooking the eggs, not after; cold toast will wilt under the warm yolks and lose that crucial crisp texture that makes the whole thing work.
03 -
  • Cook each egg in sequence rather than all at once—this gives you better control and means everything finishes warm and at the right time.
  • The nonstick skillet is non-negotiable for scrambled eggs; a stainless steel pan will stick and break up your curds, ruining the texture you worked for.
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