This classic breakfast pairs the velvety richness of soft-boiled eggs with the crisp comfort of toasted bread, creating a dish that’s both humble and refined. The eggs are gently cooked to achieve a delicate balance—firm whites that cradle a warm, runny yolk. When served atop evenly browned toast, the yolk becomes a natural sauce, soaking into the bread and elevating each bite.
Ideal for slow mornings, quick brunches, or even light dinners, this recipe is a celebration of texture and timing. It’s naturally gluten-free if paired with gluten-free bread, and easily adaptable with herbs, spices, or spreads. Whether you’re preparing it for yourself or plating it with care for someone you love, this dish delivers comfort and elegance in equal measure.
🧺 INGREDIENTS: (Serves 2)
- 4 large eggs (room temperature preferred)
- 4 slices of bread (sourdough, whole wheat, rye, or gluten-free)
- 1 tbsp butter or olive oil (for toasting)
- Salt and pepper to taste
- Optional toppings:
- Chopped chives or parsley
- Chili flakes or smoked paprika
- Avocado slices or cream cheese
- Garlic butter or herbed spread
👩🍳 INSTRUCTIONS:
Step 1: Prepare the Toast
- Lightly butter or oil both sides of the bread slices.
- Toast in a skillet over medium heat until golden and crisp, or use a toaster for convenience.
- Set aside on serving plates. For extra warmth, keep them covered with a clean towel.
Step 2: Soft-Boil the Eggs
- Fill a saucepan with enough water to cover the eggs by an inch. Bring to a gentle boil.
- Using a spoon, carefully lower the eggs into the water.
- Boil for exactly 6½ minutes for a soft, jammy yolk. For a slightly runnier center, go for 6 minutes.
- While the eggs cook, prepare a bowl of ice water.
- Once time is up, transfer the eggs immediately to the ice bath to stop cooking. Let sit for 2–3 minutes.
Step 3: Peel & Plate
- Gently crack the eggs and peel under running water to avoid tearing the whites.
- Place one egg on each slice of toast. You can leave them whole or slice them open to reveal the yolk.
- Sprinkle with salt, pepper, and any optional toppings.
Step 4: Serve Immediately
Serve warm, with a side of tea, coffee, or fresh fruit. The yolk will naturally seep into the toast, creating a luscious, savory bite.
🍽️ Variations & Tips:
- Poached Version: Crack eggs into simmering water with a splash of vinegar. Cook for 3–4 minutes, then drain and serve on toast.
- Jammy Eggs for Meal Prep: Boil for 7 minutes, chill, and store peeled eggs in the fridge for up to 3 days.
- Spicy Kick: Add chili oil or harissa for a bold breakfast twist.
- Protein Boost: Layer toast with hummus, smoked salmon, or sautéed greens before adding the egg.
