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Soft-Boiled Eggs with Toast

This filling, protein-packed meal takes just minutes to prepare.

  • servings: 1


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


  1. Step 1

    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.

  2. Step 2

    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.

Mad Hungry, April 2011

Reviews (8)

  • 13 Oct, 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

  • 1 Jul, 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.

  • 21 Apr, 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.

  • 1 Mar, 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.

  • 23 Feb, 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!

  • 1 Aug, 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.

  • 6 Apr, 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! :)

  • 4 Apr, 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!