Soft boiled eggs nestled on cheesy toasted bread. It's a simple but delicious breakfast that always hits the spot. Garnish with micro greens/sprouts, flaky salt, and chili flakes. So tasty and so easy to make!
Sliced aged cheddar cheese or gouda(about 4 slices, depending on size)
Microgreens or sprouts(for garnish)
Flaky sea salt(to taste)
Black pepper(to taste)
Red pepper flakes(to taste)
Instructions
Boil eggs: Bring a small saucepan of water to a boil. Gently lower eggs into water, reduce to a simmer. Cook for 6 to 8 minutes (or your desired doneness). Transfer eggs to a bowl of ice water to stop cooking.
Make toast: Toast, then butter bread. Spread cheese on top.
Assemble: Peel eggs. Place an egg on each toast, then cut into slices (see note 1). Garnish with with microgreens, salt, black pepper, and red pepper flakes.
Notes
Technique tip: Cutting the eggs over the toast allows the runny yolk to spill on the toast, rather than a cutting board.