Save The first time I served an egg flight, it was because I was overthinking breakfast. Three eggs, three textures, one slice of toast—it felt like showing off, but then my guest took that first bite and went quiet for a moment, and I realized I'd accidentally created something magical. Now whenever I want to turn a simple breakfast into an event, this is what I make.
I made this for my roommate on a Wednesday morning when they'd had a rough week, and watching them actually smile while eating felt like the whole point of cooking. There's something about presenting eggs this way that makes people slow down and really taste what they're eating instead of just rushing through breakfast.
Ingredients
- 1 large slice sourdough or country-style bread: The sturdy crust holds everything without getting soggy, and the slight tang plays beautifully with the richness of the eggs.
- 1 large egg, scrambled: Medium heat and patience are your friends here—nobody wants rubbery scrambled eggs.
- 1 large egg, soft-boiled: That jammy yolk is the soul of this dish, so the timing matters.
- 1 large egg, fried: A sunny-side up yolk bleeding into the toast is the grand finale.
- 1 tbsp unsalted butter: Use good butter if you can—you'll taste the difference in both the scrambled and fried eggs.
- 1 tsp olive oil: This helps the fried egg cook evenly without the butter burning.
- Salt and freshly ground black pepper, to taste: Season each egg separately so flavors stay distinct.
- Chopped fresh chives, chili flakes, microgreens: These garnishes aren't just pretty—they add brightness and heat that lift the whole thing.
Instructions
- Toast the bread until golden:
- Preheat your oven to 180°C and toast your slice for 5–7 minutes until it's crisp on the outside and still slightly tender inside. You want it sturdy enough to hold three eggs without collapsing.
- Soft-boil the egg:
- Bring water to a rolling boil, gently lower in one egg, and set a timer for exactly 6 and a half minutes. That's the sweet spot for a jammy yolk that oozes without being runny.
- Scramble with restraint:
- Heat half a tablespoon of butter over medium-low until it's foaming, whisk your egg with salt and pepper, pour it in, and stir gently with a spatula until it's just barely set and still creamy. The second you think you're done, you're done.
- Fry the third egg:
- In the same skillet (give it a quick wipe), melt the remaining butter with the olive oil over medium heat. Crack in your egg and let it cook untouched for 2–3 minutes until the whites set but the yolk stays runny, then season it.
- Assemble the flight:
- Place your toasted bread on a plate and divide it mentally into thirds. Arrange the scrambled egg on one section, the halved soft-boiled egg on another, and the fried egg on the last.
- Finish with garnish:
- Scatter your chives, chili flakes, and microgreens across the top, then serve immediately while everything is still warm.
Save There's a moment right as you crack that fried egg and watch the white set while the yolk stays golden and glossy that feels almost meditative. That's when you know breakfast has become something intentional, something you're choosing to linger over.
The Three Textures That Make It Work
The scrambled egg brings comfort and creaminess—it's nostalgic and soft. The soft-boiled egg is elegant; that jammy center feels like a small luxury. The fried egg is drama, pure and simple, with a runny yolk that ties everything together. Together, they're like three different conversations happening on the same plate, each one worth paying attention to.
Why Toast Matters More Than You'd Think
I used to think any toast would do, but the bread is actually doing heavy lifting here. It needs enough tooth to support the weight of three egg preparations without turning into mush, and enough character to stand up to all that richness. A thick slice of good sourdough or country bread isn't just a vehicle—it's a conversation partner.
Making It Your Own
The beauty of this dish is that once you nail the core technique, you can play around endlessly. Some mornings I'll add a few slices of ripe avocado tucked between the sections, or a thin layer of smoked salmon under the fried egg. Other times I'll sauté a handful of spinach in that same skillet and layer it in. The eggs are the star, but the supporting cast is entirely up to you.
- Try avocado, smoked salmon, or sautéed greens for variations that feel totally different.
- Gluten-free bread works beautifully if you need it, as long as it's hearty enough to hold up.
- You can swap any egg style—poached, omelette, baked—and it still feels like an egg flight.
Save This is the kind of breakfast that feels indulgent but doesn't require fancy ingredients or extensive skill—just attention and a little care. Once you make it, you'll understand why it's become my go-to for turning an ordinary morning into something worth remembering.
Recipe FAQs
- → What types of eggs are used in this dish?
This toast features scrambled, soft-boiled, and fried eggs, each prepared to highlight unique textures and flavors.
- → Can I substitute the bread for a gluten-free option?
Yes, gluten-free bread can be used instead of sourdough to accommodate dietary needs without compromising taste.
- → How do you achieve the perfect soft-boiled egg?
Boil the egg gently for about 6½ minutes, then transfer to ice water before peeling to set a tender yolk.
- → What garnishes enhance this dish?
Chopped fresh chives, chili flakes, and microgreens add freshness, a subtle kick, and vibrant color.
- → Can I add extra ingredients for variety?
Yes, additions like avocado slices, smoked salmon, or sautéed spinach complement the eggs and toast beautifully.