Egg Flight Toast Delight (Printable Version)

Toast topped with scrambled, soft-boiled, and fried eggs offers a delightful morning bite.

# 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

# How to Make:

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 6½ minutes for a soft-boiled yolk. Transfer the egg to ice water, peel, and cut in half.
03 - Heat ½ tablespoon of butter in a nonstick skillet over medium-low heat. Whisk one egg with salt and pepper, then pour into the skillet. Stir gently with a spatula 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 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 final third.
06 - Top with chopped chives, chili flakes, and microgreens as desired. Serve immediately.

# Expert Suggestions:

01 -
  • Three egg preparations mean you get creamy, runny, and soft all at once without feeling like you're being indecisive about breakfast.
  • It looks impressive enough to feel special but takes less time than a proper omelette.
  • The contrast between the crispy toast and the different egg textures creates these little moments of surprise with every forkful.
02 -
  • The soft-boiled egg will continue cooking slightly after you pull it from the water, so timing is everything—6½ minutes is not a suggestion, it's the difference between perfect and overcooked.
  • Wiping out your skillet between the scrambled and fried eggs prevents flavors from bleeding together and gives you a cleaner taste experience.
03 -
  • If your scrambled egg looks too wet when you think it's done, take it off the heat anyway—carryover cooking will set it perfectly without making it rubbery.
  • Keep your fried egg's yolk liquid by covering the skillet for the last minute of cooking, which gently sets the whites without hardening the center.
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