Soft-Boiled Eggs With Buttered Toast Soldiers

Quick Recipe Version (TL;DR)

• Yield: 2 servings (4 eggs + 2 slices toast)
• Prep Time: 5 minutes
• Cook Time: 9 minutes
• Total Time: 14 minutes

Quick Ingredients

• 4 large eggs (cold from the refrigerator)
• 6 cups (1.4 L) water
• 2 slices thick-cut bread (about 2 oz / 56 g each)
• 2 tablespoons (28 g) unsalted butter, softened
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• Optional: 1 tablespoon finely chopped chives

Do This

• 1. Bring 6 cups (1.4 L) water to a rolling boil (212°F / 100°C) in a medium saucepan.
• 2. Lower heat to a gentle boil (about 200°F / 93°C), then carefully add 4 cold eggs.
• 3. Set a timer for 6 minutes 30 seconds for warm whites and a slightly runny yolk.
• 4. While eggs cook, toast 2 slices bread until deep golden (about 3–4 minutes total), then butter immediately.
• 5. Move eggs to cool running water for 10 seconds, then place in egg cups.
• 6. Cut toast into 1/2-inch (1.3 cm) “soldiers.”
• 7. Crack the top of each egg, season, and dip toast soldiers into the yolk.

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Why You’ll Love This Recipe

• Comfort food at its simplest: warm, buttery toast dipped into a rich, runny yolk.
• Fast and reliable: a precise timer gives you consistent soft-boiled eggs.
• Minimal ingredients, big payoff: pantry basics taste extra special when done right.
• Perfect any time of day: breakfast, quick lunch, or a cozy light dinner.

Grocery List

• Produce: Chives (optional)
• Dairy: Unsalted butter, eggs
• Pantry: Bread, kosher salt, black pepper

Full Ingredients

For the soft-boiled eggs

• 4 large eggs (straight from the refrigerator)
• 6 cups (1.4 L) water

For the buttered toast soldiers

• 2 slices thick-cut bread (about 2 oz / 56 g each; sourdough, white, or whole wheat all work)
• 2 tablespoons (28 g) unsalted butter, softened

To finish and serve

• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• Optional: 1 tablespoon finely chopped chives

Step-by-Step Instructions

Step 1: Set up your pot and serving pieces

Set out 2 egg cups (or small bowls) and a spoon for each person. If you have an egg topper, place it nearby; if not, you’ll use a small knife.

Fill a medium saucepan with 6 cups (1.4 L) water. You want enough water so the eggs will be fully submerged by at least 1 inch (2.5 cm).

Step 2: Bring the water to a boil, then reduce to a gentle boil

Bring the water to a rolling boil (212°F / 100°C) over high heat.

Once boiling, reduce the heat to maintain a gentle boil (about 200°F / 93°C)—steady bubbling, but not an aggressive, splashing boil. This helps prevent cracked shells.

Step 3: Add the eggs carefully

Using a spoon, lower the 4 cold eggs into the water one at a time so they don’t bump the bottom of the pot too hard.

Keep the water at a gentle boil. If the boil slows too much after adding the eggs, increase the heat slightly to maintain that steady bubbling.

Step 4: Time the eggs precisely

Start a timer for 6 minutes 30 seconds. This timing is designed for large eggs straight from the refrigerator, giving you set whites and a warm, slightly runny yolk that’s ideal for dipping.

While the eggs cook, move on to the toast so everything is ready at the same time.

Step 5: Toast the bread and butter it while hot

Toast the 2 slices thick-cut bread in a toaster or in a skillet over medium heat (about 350°F / 175°C) until deep golden and crisp, about 3–4 minutes total (flip halfway if using a skillet).

Immediately spread each slice with 1 tablespoon (14 g) softened butter. Buttering hot toast helps it melt into every nook for the best dipping.

Step 6: Briefly cool the eggs so they’re easy to handle

When the timer goes off, remove the eggs with a slotted spoon.

Hold each egg under cool running water for 10 seconds. This stops the cooking just enough to keep the yolk runny and makes the shells comfortable to hold.

Place two eggs into each egg cup (or bowl), pointed end up if you can—this helps keep them stable.

Step 7: Cut soldiers, crack the tops, and dip

Cut each slice of toast into strips about 1/2-inch (1.3 cm) wide to make “soldiers.”

To open the eggs, tap around the top with a knife to crack a “lid,” then lift it off (or use an egg topper if you have one). Season each egg with a pinch of kosher salt and a twist of black pepper. Sprinkle with chives if using.

Dip the buttered toast soldiers into the warm yolk and enjoy right away while everything is hot.

Pro Tips

• Use the exact timer: Soft-boiled eggs change quickly. Stick to 6 minutes 30 seconds for large, cold eggs.
• Gentle boil reduces cracking: A calmer boil (about 200°F / 93°C) keeps the eggs from knocking around.
• Serve immediately: The yolk thickens as it sits. Have toast cut and buttered before you crack the eggs.
• Make toast soldier-sized: Strips about 1/2-inch (1.3 cm) wide are sturdy enough to dip without snapping.
• Season after opening: Salt and pepper taste best when they land directly on the exposed yolk and soft whites.

Variations

• Extra savory: Add a pinch of smoked salt or a tiny dusting of garlic powder on the buttered toast.
• Spicy: Finish the eggs with a few drops of hot sauce or a pinch of red pepper flakes.
• Herby and fresh: Swap chives for finely chopped dill or parsley, and add a small squeeze of lemon over the toast.

Storage & Make-Ahead

This dish is best made and eaten immediately.

If needed, you can soft-boil the eggs ahead: cook for 6 minutes 30 seconds, cool in ice water for 5 minutes, then refrigerate (in the shell) for up to 2 days. Reheat by placing eggs in 140°F / 60°C water for 10 minutes. Note: the yolk may become less runny after chilling and reheating. Toast soldiers should be made fresh for best texture.

Nutrition (per serving)

Approximate, per serving (2 eggs + 1 slice toast + 1 tablespoon butter): 360 calories, 15 g protein, 16 g carbohydrates, 26 g fat, 10 g saturated fat, 430 mg sodium, 0 g sugar, 1 g fiber.