Egg Flight Toast Delight (Printable)

A slice of toasted bread topped with three distinct egg styles offers a satisfying morning bite.

# Components:

→ 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

# Method:

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. Immediately transfer 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, then pour into the skillet. Stir gently until just set and creamy. Remove from heat.
04 - In the same skillet, wipe clean, then add ½ tablespoon butter and 1 teaspoon olive oil over medium heat. Crack in the third egg and cook until whites are set but 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 next third, and the fried egg on the last third.
06 - Optionally sprinkle with chopped chives, chili flakes, and microgreens. Serve immediately.

# Expert Advice:

01 -
  • It transforms an ordinary breakfast into something restaurant-worthy without requiring advanced cooking skills.
  • The contrast between creamy scrambled, custardy soft-boiled, and silky-yolked fried eggs keeps every bite interesting.
  • Twenty-five minutes from craving to plate makes this feel indulgent but totally weekday-friendly.
02 -
  • The soft-boiled egg is the most forgiving of timing variations, but scrambled eggs can go from creamy to rubbery in seconds if your heat is too high—medium-low is your friend here.
  • Seasoning each egg as it cooks rather than waiting until the end makes a genuine difference in how flavorful each element tastes on its own.
03 -
  • Cook the soft-boiled egg first and let it cool while you handle the others—this takes the time pressure off and lets you focus on nailing the scrambled and fried textures.
  • If your fried egg is sticking to the pan, you need more fat or lower heat; this egg should slide around gently with a spatula like it's swimming in butter.
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