Egg Flight Toast Delight (Printable Version)

Toast topped with scrambled, soft-boiled, and fried eggs, creating a flavorful breakfast experience.

# Ingredient List:

→ 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

# Directions:

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 saucepan 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 - In a nonstick skillet, heat half the butter over medium-low heat. Whisk one egg with salt and pepper, then pour into the skillet. Stir gently until just set and creamy. Remove from heat.
04 - In the same skillet wiped clean, heat the remaining butter and olive oil over medium heat. Crack in the third egg and fry 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 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 of the toast.
06 - Sprinkle chopped chives, chili flakes, and microgreens over the eggs as desired. Serve immediately.

# Expert Advice:

01 -
  • Three completely different egg textures and flavors mean you get a surprise with every bite, never boring.
  • Ready in 25 minutes flat, perfect for when you want breakfast to feel restaurant-quality without the fuss.
  • Endlessly customizable with toppings—it's really more of a canvas than a rigid recipe.
02 -
  • The soft-boiled egg is unforgiving—even 30 seconds too long and the yolk goes from jammy to fully cooked, so set a timer and stick to it like your breakfast depends on it, because it does.
  • Don't skip wiping out the skillet between the scrambled and fried eggs; a little stuck egg residue can burn and give the fried egg an off taste.
03 -
  • Cook your soft-boiled egg first and let it cool while you make the other two—this way all three eggs are ready around the same time.
  • If your scrambled eggs look like they're setting too quickly, pull them off the heat immediately; they'll continue cooking from the pan's warmth and end up perfect instead of overcooked.
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