Egg Flight Toast (Printable)

A slice of toast topped with three egg styles for a tasty and textured 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

# Steps:

01 - Preheat oven to 350°F. Place 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 submerge one egg and cook for 6½ minutes for a soft yolk. Transfer egg to ice water, peel, and cut in half.
03 - In a nonstick skillet, melt ½ tablespoon butter over medium-low heat. Whisk one egg with salt and pepper, pour into skillet, and stir gently until just set and creamy. Remove from heat.
04 - Wipe skillet clean. 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 - Arrange toasted bread on a plate. Layer scrambled egg on one third, halved soft-boiled egg on second third, and fried egg on last third.
06 - Top with chopped chives, chili flakes, and microgreens if desired. Serve immediately.

# Expert Advice:

01 -
  • You get to taste three distinct egg textures in one breakfast, so there's no choosing favorites.
  • It looks fancy enough to impress someone, but it's actually easier than making a three-course meal.
  • Everything cooks in about 15 minutes, making it perfect for when you want something special on a weekday morning.
02 -
  • Don't overthink the soft-boiled egg timing—6½ minutes is exact because even 30 seconds matters when you're chasing that jammy center.
  • Keep the scrambled eggs moving constantly and pull them off heat before they look fully set; they continue to cook from residual heat and that's where the creamy texture lives.
03 -
  • Room temperature eggs cook more evenly and gently than cold eggs, so pull them out of the fridge a few minutes before you start.
  • If you nail the soft-boiled timing, you'll have a secret weapon for other dishes too—these eggs are magic on salads, grain bowls, or ramen.
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