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

Source: Mad Hungry, April 2011
Servings Yield



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How would you rate this recipe?
  • Deir Syam
    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
  • Khaleesi13
    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.
  • Jimlikestocook
    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.
  • MS12096677
    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.
  • kathiguam
    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!
  • strawberry2
    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.
  • scap
    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! :)
  • PammerJammer
    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!

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