Back to Soft-Boiled Eggs with Toast All Reviews for Soft-Boiled Eggs with Toast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 1 mh_1095_soft_boiled_egg_on_toast.jpg

Ingredients Ingredient Checklist 2 large eggs 2 slices bread, well-toasted 2 teaspoons unsalted butter Salt and freshly ground black pepper

Gallery Read the full recipe after the video.

Recipe Summary Servings: 1 mh_1095_soft_boiled_egg_on_toast.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 1

Recipe Summary

Servings: 1

Servings: 1

1

mh_1095_soft_boiled_egg_on_toast.jpg

mh_1095_soft_boiled_egg_on_toast.jpg

Ingredients

Ingredients

  • 2 large eggs 2 slices bread, well-toasted 2 teaspoons unsalted butter Salt and freshly ground black pepper

Directions

Boil a saucepan of water. Slowly lower the eggs into the pan on a slotted spoon (to not crack on the bottom). Cook for 4 minutes. Remove and place in cold water. Meanwhile toast the bread and spread with butter.

Scoop the eggs into a small bowl. Break the bread into pieces and add to the bowl. Sprinkle with salt and pepper. Stir the eggs and toast together until the toast is coated with yolk.

Reviews (9)

 Add Rating & Review     27 Ratings   5 star values:        7    4 star values:        6    3 star values:        9    2 star values:        3    1 star values:        2

Reviews (9)

Add Rating & Review     27 Ratings   5 star values:        7    4 star values:        6    3 star values:        9    2 star values:        3    1 star values:        2

Add Rating & Review

27 Ratings 5 star values: 7 4 star values: 6 3 star values: 9 2 star values: 3 1 star values: 2

27 Ratings 5 star values: 7 4 star values: 6 3 star values: 9 2 star values: 3 1 star values: 2

27 Ratings 5 star values: 7 4 star values: 6 3 star values: 9 2 star values: 3 1 star values: 2

  • 5 star values: 7 4 star values: 6 3 star values: 9 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       01/03/2019   This is one of my all time favorite easy meals, good for anytime of the day. I use kalamata bread, toasted, with a little butter, and soft boil my eggs for 4:40 seconds- they’re set just right on my stove, with no runny egg white. I top with some Crystal Hot Sauce, and enjoy. It’s quick, easy, and just filling enough. Yummy!!  

Martha Stewart Member     Rating: Unrated       10/13/2012   I'm in the middle to diet & build muscle. This is perfect diet for me. This receipes will be inmy daily breakfast diet menu. Thanks  

Martha Stewart Member     Rating: 3 stars       07/01/2012   This wasn't as fantastic as I expected from the other reviews. I cooked my eggs a little longer than 4 minutes, but still had some runny whites. Also, by the time you get the eggs peeled and mixed in with the toast, everything is cold. Definitely not my favorite way to have eggs.  

Martha Stewart Member     Rating: Unrated       04/21/2012   A million times thanks for putting this very basic but really delicious recipe on this site. My mother used to make this for me all the time and I could never find anyone else who had ever tried it.  

Martha Stewart Member     Rating: Unrated       03/01/2012   I love this recipe!! It is warm, comforting, and old fashioned. I lowered my eggs into water with a spider strainer and one egg did crack but it still cooked perfectly. I did add a little extra time, I don't like runny whites. Thanks for a great recipe.  

Martha Stewart Member     Rating: 4 stars       02/23/2012   Wonderful & fast! Here's what I did: followed Martha's soft boiled recipe, used 2 large brown eggs straight from the refrigerator, covered w/room temp water, brought to a boil & removed/covered for 2 minutes. I split, toasted & buttered a small French ciabatta roll. Scooped out the eggs & added the torn bread as instructed. Perfect soft boiled eggs (no runny egg whites), simple & delicious!  

Martha Stewart Member     Rating: Unrated       08/01/2011   four minutes was not quite long enough...the whites were still a little gooberish for my liking. I may add an extra 30 seconds or so and see if this works for me.  

Martha Stewart Member     Rating: Unrated       04/06/2011   Always LOVED eggs this way...was surprised how many people did not make them this way though! I was inspired to make them again from your show...thanks for the best show and basic techniques ever...more people are cooking fresh healthful ways because of you! :)  

Martha Stewart Member     Rating: Unrated       04/04/2011   The eggs turned out so perfectly that I have a couple of questions before I try to duplicate. Were the eggs straight out of the fridge and cold (not room temp)? This isn't a problem with dropping into boiling boiling water and having them crack due to sudden extreme temperature change? Thanks! Love your show!

    Martha Stewart Member

    Rating: 5 stars 01/03/2019

This is one of my all time favorite easy meals, good for anytime of the day. I use kalamata bread, toasted, with a little butter, and soft boil my eggs for 4:40 seconds- they’re set just right on my stove, with no runny egg white. I top with some Crystal Hot Sauce, and enjoy. It’s quick, easy, and just filling enough. Yummy!!

Rating: 5 stars

Rating: Unrated 10/13/2012

I’m in the middle to diet & build muscle. This is perfect diet for me. This receipes will be inmy daily breakfast diet menu. Thanks

Rating: Unrated

Rating: 3 stars 07/01/2012

This wasn’t as fantastic as I expected from the other reviews. I cooked my eggs a little longer than 4 minutes, but still had some runny whites. Also, by the time you get the eggs peeled and mixed in with the toast, everything is cold. Definitely not my favorite way to have eggs.

Rating: 3 stars

Rating: Unrated 04/21/2012

A million times thanks for putting this very basic but really delicious recipe on this site. My mother used to make this for me all the time and I could never find anyone else who had ever tried it.

Rating: Unrated 03/01/2012

I love this recipe!! It is warm, comforting, and old fashioned. I lowered my eggs into water with a spider strainer and one egg did crack but it still cooked perfectly. I did add a little extra time, I don’t like runny whites. Thanks for a great recipe.

Rating: 4 stars 02/23/2012

Wonderful & fast! Here’s what I did: followed Martha’s soft boiled recipe, used 2 large brown eggs straight from the refrigerator, covered w/room temp water, brought to a boil & removed/covered for 2 minutes. I split, toasted & buttered a small French ciabatta roll. Scooped out the eggs & added the torn bread as instructed. Perfect soft boiled eggs (no runny egg whites), simple & delicious!

Rating: 4 stars

Rating: Unrated 08/01/2011

four minutes was not quite long enough…the whites were still a little gooberish for my liking. I may add an extra 30 seconds or so and see if this works for me.

Rating: Unrated 04/06/2011

Always LOVED eggs this way…was surprised how many people did not make them this way though! I was inspired to make them again from your show…thanks for the best show and basic techniques ever…more people are cooking fresh healthful ways because of you! :)

Rating: Unrated 04/04/2011

The eggs turned out so perfectly that I have a couple of questions before I try to duplicate. Were the eggs straight out of the fridge and cold (not room temp)? This isn’t a problem with dropping into boiling boiling water and having them crack due to sudden extreme temperature change? Thanks! Love your show!

All Reviews for Soft-Boiled Eggs with Toast

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Soft-Boiled Eggs with Toast

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest