# What you'll need:
→ Bread
01 - 1 large slice sourdough or country-style bread
→ Eggs
02 - 1 large egg, scrambled
03 - 1 large egg, soft-boiled
04 - 1 large egg, fried
→ For Cooking
05 - 1 tablespoon unsalted butter
06 - 1 teaspoon olive oil
07 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
08 - Chopped fresh chives
09 - Chili flakes
10 - Microgreens
# Method:
01 - Preheat the oven to 350°F. Place the bread slice on a baking sheet and toast for 5 to 7 minutes until golden and crisp. Set aside.
02 - Bring a small pot of water to a boil. Gently lower one egg into the water and cook for 6½ minutes to achieve a soft-boiled yolk. Transfer egg to ice water, peel, and cut in half.
03 - Heat ½ tablespoon butter in a nonstick skillet over medium-low heat. Whisk one egg with salt and pepper, pour into skillet, and stir gently until just set and creamy. Remove from heat.
04 - In the same cleaned skillet, heat ½ tablespoon butter and 1 teaspoon olive oil over medium heat. Crack in the third egg and cook until whites are set but yolk remains runny, about 2 to 3 minutes. Season with salt and pepper.
05 - Place toasted bread on a plate. Arrange scrambled egg on one third, halved soft-boiled egg on the second third, and fried egg on the last third of the toast.
06 - Sprinkle chopped fresh chives, chili flakes, and microgreens over the eggs as desired. Serve immediately.
