Egg Flight Toast (Printable)

A toast featuring scrambled, soft-boiled, and fried eggs layered for a tasty start.

# 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:

01 - Preheat the oven to 350°F. Toast the bread slice on a baking sheet for 5 to 7 minutes until golden and crisp. Set aside.
02 - Bring a small saucepan of water to a boil. Carefully lower one egg in 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 skillet, add ½ tablespoon butter and 1 teaspoon olive oil over medium heat. Crack in the third egg and fry until whites are set but yolk remains runny, about 2 to 3 minutes. 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 - Top with chopped chives, chili flakes, and microgreens as desired. Serve immediately.

# Top Suggestions:

01 -
  • Three completely different egg textures mean you get creamy, runny, and fluffy all in one bite, which somehow never gets old.
  • It looks way fancier than the 25 minutes it takes, perfect for impressing yourself or anyone eating breakfast with you.
  • You can dress it up or keep it simple depending on what's in your fridge and how much energy you have.
02 -
  • Don't cook all three eggs at once unless you enjoy cold eggs—work in stages so everything finishes around the same time.
  • The soft-boiled egg timing is everything; even 30 seconds too long and the yolk starts firming up, so use a proper timer and stick to it.
03 -
  • Keep your skillet nonstick and well-seasoned because you're using it three times in one meal—it needs to be reliable.
  • If you're nervous about the timing, soft-boil your egg first, then toast bread while it cools, then do the scramble and fry back-to-back with no break in between.
Go Back