Egg Flight Toast Unique (Print Version)

Sourdough toast topped with three different egg styles for a satisfying morning meal.

# What You'll 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 It:

01 - Preheat the oven to 350°F. Place the bread slice on a baking sheet and toast in the oven 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 to achieve a soft-boiled yolk. Transfer the egg to ice water to cool, then peel and halve.
03 - Heat ½ tablespoon unsalted butter in a nonstick skillet over medium-low heat. Whisk one large egg with a pinch of salt and pepper, then pour into the skillet. Stir gently with a spatula until the eggs are just set and creamy. Remove from heat.
04 - Using the same skillet wiped clean, add ½ tablespoon unsalted butter and 1 teaspoon olive oil over medium heat. Crack the third egg into the skillet and fry for 2 to 3 minutes until the whites are set but the yolk remains runny. Season with salt and pepper.
05 - Place the toasted bread on a serving 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. Garnish with chopped chives, chili flakes, and microgreens if desired. Serve immediately.

# Expert Tips:

01 -
  • Three different egg textures mean you're never bored mid-bite, and honestly it feels fancy for something you can pull together in twenty-five minutes.
  • There's built-in flexibility here, so you can prep this on nights when you've only got eggs and bread, or dress it up when you're feeling generous.
  • It's the kind of breakfast that actually satisfies you until lunch, no mid-morning hunger crash.
02 -
  • The ice bath for soft-boiled eggs isn't just nice-to-have—it's the difference between a jammy yolk and an overcooked one, and I learned this after ruining at least four eggs by impatience.
  • Wiping out the skillet between the scrambled and fried eggs matters because any browned bits will darken your fried egg's white, and you want that contrast of golden yolk against a clean, pale white.
  • Don't wait for the bread to cool before plating everything on top—the warmth matters because it softens the yolk just slightly and brings all the flavors together in a way cold toast simply doesn't.
03 -
  • Bring your eggs to room temperature before cooking—they cook more evenly and won't crack as easily in the boiling water, and the scrambled egg comes together more gently.
  • Keep a small bowl of ice water next to your stove before you start; the moment that soft-boiled egg comes out of the pot, it goes straight in, and this single step is the difference between good and perfect.
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