Boiled Eggs with Toast: The Ultimate Simple Breakfast for Busy Mornings

Ingredient Overview & Substitutes

1. Eggs (4 large)

• Any size, any color—just ensure they’re fresh for the best taste and easy peeling.

• Soft yolks: Boil for 7–8 minutes if you like a jammy center.

2. Toast (200g, about 4 slices)

• Choose your favorite: whole grain, white, rye, sourdough, or gluten-free.

• Swap: Try English muffins, bagels, or pita for a twist.

3. Salt (1 tsp)

• Sea salt or table salt to taste.

• Bonus: Add cracked black pepper, smoked paprika, or everything bagel seasoning for more flavor.

4. Butter (2 tbsp)

• Spread on hot toast for a perfectly melty finish.

• Dairy-free: Use plant-based or olive oil spread if you prefer.

Optional add-ons:

• Sliced avocado or tomato

• Fresh herbs (chives, parsley, dill)

• A dash of hot sauce or mustard

• Shredded cheese melted on the toast

Nutrition Facts (Per Serving, 2 eggs + 2 slices whole-grain toast + butter)

• Calories: 340 kcal

• Protein: 16g

• Fat: 15g

• Carbohydrates: 30g

• Fiber: 4g

• Sodium: 600mg

• Key nutrients: Protein, iron, vitamin B12, fiber (from whole grain bread)

Step-by-Step: How to Make Boiled Eggs with Toast

1. Boil the Eggs

• Place 4 eggs in a small saucepan and cover with cold water.

• Bring water to a boil over medium-high heat.

• Once boiling, reduce to a gentle simmer and cook for 10 minutes for firm, set yolks.

• Transfer eggs to a bowl of cold water to cool for easy peeling.

2. Toast and Butter Bread

• Toast 4 slices (200g) of bread until golden and crisp.

• While hot, spread each slice with butter (2 tbsp divided among the slices).

3. Peel and Halve Eggs

• Once the eggs are cool enough to handle, peel and cut each one in half lengthwise.

4. Season and Serve

• Sprinkle egg halves with salt (1 tsp total) (and pepper, if you like).

• Serve the eggs alongside the buttery toast—or create open-faced “egg toasts” by placing egg slices on the bread.

Tips & Tricks for Perfect Eggs and Toast

• Easy peeling: Older eggs are easier to peel; a quick ice water bath after boiling helps too.

• Custom seasoning: Beyond salt, add a pinch of curry powder, za’atar, or nutritional yeast for extra flavor.

• Egg salad option: Chop boiled eggs and mix with a bit of mayo and herbs, then spread on toast.

• Make it a meal: Serve with a side of fruit, cucumber, or spinach salad for a balanced breakfast.

Creative Serving Ideas

• Classic open-faced: Layer egg halves on toast, sprinkle with salt and dill.

• Breakfast sandwich: Mash eggs and layer with spinach, tomato, and cheese between two toasts.

• Brunch platter: Arrange eggs, toast, avocado, tomato, and fruit on a big board for everyone to share.

• Lunchbox: Pack boiled eggs and buttered toast separately—assemble at work or school for freshness.

Frequently Asked Questions (FAQ)

Q: Can I make the eggs ahead?
A: Yes! Hard-boiled eggs can be stored (unpeeled) in the fridge for up to a week.

Q: Which bread is healthiest?
A: Whole grain or seeded bread gives more fiber and nutrients, but any bread you enjoy will work.

Q: How can I make this gluten-free?
A: Use your favorite gluten-free bread.

Q: Can I customize the eggs with herbs or spices?
A: Absolutely! Try parsley, dill, paprika, za’atar, or even a splash of hot sauce.

Q: How can I make the eggs softer?
A: Boil for 7–8 minutes for a jammy yolk, or 5–6 minutes for soft-boiled eggs.