Food & Cooking Recipes Breakfast & Brunch Recipes Soft-Boiled Eggs with Toast 3.5 (28) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 1 This filling, protein-packed meal takes just minutes to prepare. Ingredients 2 large eggs 2 slices bread, well-toasted 2 teaspoons unsalted butter Salt and freshly ground black pepper Directions 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. 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. Rate it Print