Soft-Boiled Eggs with Toast
Perfectly soft-boiled eggs with creamy yolks, served alongside buttered toast and crisp cucumber slices. A simple, satisfying breakfast or snack ready in minutes.
- Total time
- 15 min
- Servings
- 1
- Calories
- 350
- Protein
- 15g
Ingredients
- 2 large eggs
- 2 slices bread
- 1 tbsp butter
- ½ medium cucumber
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- 1
Bring a small pot of water to a rolling boil, then gently lower in the 2 eggs with a spoon. Boil for exactly 6 minutes for a soft, jammy yolk.
- 2
While the eggs cook, toast the 2 bread slices until golden and spread with the 1 tbsp butter. Slice the 0.5 cucumber into thin rounds.
- 3
When the eggs are done, drain and run them under cold water for 30 seconds to stop cooking. Peel carefully and place on the toast.
- 4
Season the eggs with the 0.5 tsp salt and 0.25 tsp black pepper, then serve with the cucumber slices on the side.
- 5
Cut the toast and eggs in half if desired, and enjoy while warm.
Tools you’ll need
- small pot
- toaster or skillet
- knife
- cutting board
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