Egg Flight Toast Delight (Printable Version)

A slice of toasted sourdough layered with scrambled, soft-boiled, and fried eggs for a tasty breakfast.

# What You 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:

01 - Preheat 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 6 and a half minutes. Transfer to ice water, peel, and cut in half.
03 - Heat half a tablespoon of butter in a nonstick skillet over medium-low heat. Whisk one egg with salt and pepper, then pour into skillet. Stir gently until just set and creamy. Remove from heat.
04 - In the same wiped skillet, melt half a tablespoon of butter with one teaspoon of 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 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.
06 - Optionally sprinkle with chopped chives, chili flakes, and microgreens. Serve immediately.

# Expert Tips:

01 -
  • You get three distinct egg textures and flavors in one plate, so you're never bored with a single bite.
  • It looks restaurant-worthy but takes less time than a trip to your local café.
  • The whole thing comes together in under 25 minutes, even if you're moving slowly in the morning.
02 -
  • Timing is everything with soft-boiled eggs—even 30 seconds too long and you lose that jammy center, so use a timer and don't rely on guessing.
  • Keep your heat at medium or medium-low for the scrambled and fried eggs; high heat will cook them too fast and make them rubbery and tough.
  • Peel the soft-boiled egg under cool running water as soon as it comes out of the ice bath, and work gently so you don't crack the delicate white underneath.
03 -
  • Cook everything in order—toast first, then soft-boil while the oven is still warm, then scramble, then fry—so everything is hot when you assemble.
  • Keep a small bowl of ice water ready before you start boiling the egg so you can stop the cooking instantly and get that perfect jammy center every time.
Return