Egg Flight Toast Delight (Printable Version)

Toasted bread topped with scrambled, soft-boiled, and fried eggs offering varied flavors and textures in every bite.

# Needed Ingredients:

→ 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

→ Cooking fats and seasonings

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

# Steps:

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

# Expert Advice:

01 -
  • Three completely different egg textures and flavors on one plate means you never get bored mid-breakfast.
  • It's genuinely simple to execute once you understand the rhythm, making you feel like a breakfast wizard without actually trying.
  • Perfect for those mornings when you want to impress someone or just feel a little fancy about your eggs.
02 -
  • The soft-boiled egg takes the longest, so start it first—rushing this step means a fully cooked yolk instead of that perfect jammy center.
  • Don't use the same butter for scrambling and frying without wiping the pan; leftover browned bits from scrambling will smoke and turn bitter in the hot oil.
  • This recipe is all about texture contrast, so if any of your eggs end up the same consistency, the whole thing falls flat.
03 -
  • Prep your soft-boiled egg first since it takes longest, then work through the other eggs while that's cooking—this timing keeps everything hot and prevents waiting around.
  • If your yolks keep breaking when you try to soft-boil, add a teaspoon of salt or white vinegar to the water to stabilize the egg white before it hits the heat.
Go Back