Egg Flight Toast (Print)

Toasted bread layered with scrambled, soft-boiled, and fried eggs for diverse textures and flavors.

# Components:

→ 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

# 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 saucepan of water to a boil. Gently lower one egg into the water and cook for 6½ minutes. Transfer to ice water, peel, and cut in half.
03 - Heat ½ tablespoon 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 - Wipe the skillet clean, then 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 - 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 - Optionally, sprinkle chopped chives, chili flakes, and microgreens over the eggs. Serve immediately.

# Expert Advice:

01 -
  • Three different textures and flavors in one bite keeps every forkful interesting, not repetitive.
  • It looks restaurant-quality but takes less time than scrolling through your phone while waiting for toast.
  • You get to practice three essential egg techniques without needing three separate pans or three separate meals.
02 -
  • Don't crowd your toast with garnishes early—wait until the very end so they stay fresh and crisp rather than getting weighed down or warming up.
  • The soft-boiled egg is the most forgiving of the three; even a minute off in timing won't ruin it, but scrambled eggs can go from creamy to rubbery in seconds if your heat is too high.
03 -
  • Room-temperature eggs cook more evenly and faster than cold ones straight from the fridge—take yours out five minutes before you start.
  • If your soft-boiled egg cracks while cooking, don't panic; it will still taste fine, though the whites might be slightly less set around the crack.
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