Egg Flight Toast Unique Flavors (Printable Version)

Sourdough topped with scrambled, soft-boiled, and fried eggs for a rich and textured breakfast option.

# What You'll Need:

→ Bread

01 - 1 large slice sourdough or country-style bread

→ Eggs

02 - 1 large scrambled egg
03 - 1 large soft-boiled egg
04 - 1 large fried egg

→ 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

# Directions:

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 immerse one egg and cook for 6½ minutes for a soft yolk. Transfer to ice water, peel, and halve.
03 - Heat ½ tablespoon butter in a nonstick skillet over medium-low heat. Whisk one egg with salt and pepper, pour into the skillet, and stir gently until just set and creamy. Remove from heat.
04 - In the same wiped skillet, heat ½ tablespoon butter and 1 teaspoon olive oil over medium heat. Crack in one egg and fry until whites are set but yolk remains runny, about 2 to 3 minutes. Season with salt and pepper.
05 - Place toasted bread on a plate. Arrange scrambled egg on one third, halved soft-boiled egg on the second third, and fried egg on the remaining third.
06 - Optionally sprinkle chopped chives, chili flakes, and microgreens on top. Serve immediately.

# Expert Suggestions:

01 -
  • Three distinct textures and temperatures in a single bite, so you never get bored halfway through breakfast.
  • It looks impressive enough to photograph but takes barely longer than making one egg, which feels like cheating in the best way.
02 -
  • Timing is everything—if you're not careful, you'll end up with one egg cold while another is still cooking, so stage your prep: get the soft-boil going, then toast, then scramble, then fry.
  • Don't skip the ice bath for the soft-boiled egg; it stops the cooking immediately and makes the yolk stay jammy instead of turning pale and firm.
03 -
  • Cook your eggs in order of patience required—soft-boil first (you can let it sit briefly), then scramble while that's happening, then fry last so it's hot when the plate comes together.
  • The secret to creamy scrambled eggs is removing them from heat when they still look slightly wet; they'll firm up as they cool, and you'll never have to eat grainy eggs again.
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