Save The first time I plated three different egg preparations on one slice of toast, I was simply trying to use up the eggs in my fridge before they expired. But something magic happened when that golden fried egg slid next to the creamy scrambled portion and the soft-boiled halves—suddenly it wasn't just breakfast, it was a complete flavor conversation happening on a single piece of bread. Now whenever I make an egg flight toast, I'm chasing that same feeling of discovery, that moment when simple ingredients arranged with intention become something worth savoring.
I made this for my partner on a slow Sunday, and watching them light up when they realized each section had a completely different taste and texture reminded me that breakfast doesn't need to be complicated to feel special. The fried egg's runny yolk mingling with the toast's butter, the soft-boiled egg's creamy center, the scrambled egg's comforting creaminess—it all happened in one chaotic, delicious bite, and suddenly they were asking for it every week.
Ingredients
- 1 large slice sourdough or country-style bread: The bread is your canvas here—it needs enough structure to support three different eggs without falling apart, so avoid anything too soft or thin.
- 1 large egg, scrambled: Pick the freshest eggs you can find; the difference between a stale egg and a fresh one becomes obvious when you're eating it plain and unadorned.
- 1 large egg, soft-boiled: The 6½-minute timing is crucial for that jammy yolk, but if you prefer it firmer, add another minute or two.
- 1 large egg, fried: Use medium heat so the whites set properly while the yolk stays molten in the center.
- 1 tbsp unsalted butter: Split between the scrambled and fried eggs; real butter makes a difference in taste here.
- 1 tsp olive oil: Added to the fried egg skillet to prevent sticking and add a subtle richness.
- Salt and freshly ground black pepper, to taste: Season each egg preparation separately so the flavors stay distinct.
- Chopped fresh chives, chili flakes, microgreens (optional): These garnishes add a final flourish and a moment of brightness that cuts through the richness of the eggs.
Instructions
- Toast your bread to golden perfection:
- Preheat the oven to 180°C (350°F) and place the bread on a baking sheet. Toast for 5–7 minutes until you can hear it crackle when you press it gently and the edges are turning brown. This creates the crispy base that won't wilt under the weight of the eggs.
- Start the soft-boiled egg first:
- Bring a small pot of water to a boil and gently lower one egg into the water. Set a timer for 6½ minutes—this is where you get that perfect jammy yolk. When the timer goes off, transfer it immediately to ice water to stop the cooking, then peel it carefully under cool running water and halve it lengthwise.
- Scramble one egg until creamy:
- Heat ½ tablespoon butter in a nonstick skillet over medium-low heat. Whisk one egg with a pinch of salt and pepper, then pour it in and stir gently with a spatula, watching as it slowly transforms into soft, creamy curds. Remove it from heat while it still looks slightly underdone—carryover heat will finish the job.
- Fry the last egg with a runny yolk:
- Wipe out the skillet and add ½ tablespoon butter plus the olive oil over medium heat. Crack the third egg directly into the pan and watch the whites go from translucent to opaque, usually 2–3 minutes. You'll know it's ready when the whites are set but the yolk still jiggles when you shake the pan.
- Arrange and garnish:
- Place the toasted bread on your plate and divide it mentally into thirds. Put the scrambled egg on one section, the soft-boiled halves on the second, and the fried egg on the last. Scatter chives, chili flakes, and microgreens over top if you're feeling fancy, then eat it while the toast is still warm.
Save There's a moment, just as you bring the plate to the table, when you realize you've managed to cook three completely different egg textures in the same amount of time it would take to make a single perfect omelet. It's a small triumph, the kind that makes you feel like you've figured something out in the kitchen.
Why Egg Flight Toast Became My Go-To Breakfast
Before I discovered this recipe, breakfast felt like a compromise—either I made scrambled eggs and they were boring, or I spent thirty minutes on an elaborate omelet. This recipe splits the difference in a way that feels surprising every time you eat it. The variety within one plate keeps things interesting, and the visual appeal means you're eating something that looks thoughtfully plated, even though you made it in your own kitchen while still half-asleep.
Making It Your Own
Once you've mastered the basic three-egg setup, the toppings become your playground. I've added avocado slices that melt slightly into the warm scrambled egg, dropped smoked salmon beside the soft-boiled halves, and wilted spinach under the fried egg for a earthy base. The beauty of this recipe is that it's structured enough to follow but flexible enough to adapt to whatever you have on hand or whatever your body is craving that morning.
Timing Tips and Kitchen Shortcuts
The key to making this breakfast without stress is starting with the soft-boiled egg first, since it's the one that takes the longest and can't be rushed. Everything else happens while that egg is cooking, so you're never standing around waiting. On mornings when I'm in a real hurry, I toast the bread in a regular toaster instead of the oven—it's faster and honestly tastes just as good, though you lose the dramatic golden crust on the sides.
- If you're cooking for two people, just double each egg preparation and cut each person's toast into sections so they can sample all three textures.
- Make-ahead tip: You can cook the soft-boiled egg up to two days in advance and keep it in the fridge, then just reheat it gently under warm water before serving.
- For extra richness, brush the toast with a thin layer of butter or even a smear of cream cheese before adding the eggs.
Save This recipe taught me that the best breakfasts aren't the most complicated ones—they're the ones that make you feel like you've taken a moment to care about yourself before the day starts. Egg flight toast does exactly that.
Recipe FAQ
- → What types of eggs are used in this dish?
It features scrambled, soft-boiled, and fried eggs, providing a range of textures and flavors.
- → What bread works best for this preparation?
Sourdough or country-style bread toasted until golden and crisp pairs perfectly with the eggs.
- → Can I modify the garnishes?
Yes, optional garnishes include chopped chives, chili flakes, and microgreens, which you can adjust or omit to preference.
- → How long does it take to prepare this toast?
The total time is approximately 25 minutes, including toasting and cooking the eggs.
- → Are there suggested variations for dietary needs?
Gluten-free bread can replace sourdough, and additional toppings like sautéed spinach or smoked salmon can be added for extra nutrition.
- → What cooking tools are required?
A small saucepan, nonstick skillet, spatula, baking sheet, and knife are needed to prepare the dish smoothly.