Glam Up Your Weekend Brunch - How to Make Fancy Soft Boiled Eggs with Toast Soldiers

My family loves weekend brunches.  It’s an occasion that we cherish and enjoy a lot!  I mean, who wouldn’t love to take the time to relax, eat, drink, talk, and laugh, right? It’s the best time to recharge and unwind. 




If you enjoy weekend brunches like we do, you’ve got to give this Soft Boiled Egg with Toast Soldiers a try!  It’s a “glam up” version of your daily soft boiled eggs.  It is seasoned with truffle salt, topped off with caviar, and garnished with fresh chives for the finishing touch.   



Check out my videos tutorial above because I’ll show you tips and tools on how to give this soft boiled egg shell a nice clean cut!   It looks and tastes fancy, but definitely easier to prepare than it’s look.   




If you follow my recipe, you’ll get perfectly cooked soft boiled eggs every single time with the egg whites cooked and the yolks still running.  It’s the perfect consistency for some dunking actions with the buttery toast soldiers!  



It’s fancy enough to serve at gatherings, but easy enough as everyday food as well!  I hope you’ll give it a try and let me know what you think.  Remember, Eat, Drink, and Be Happy!  I’ll see you all next week!





Tools and Ingredients Used:

Egg Cracker/Topper (Click here for more information)
Egg Cup and Spoon Set (Click here for more information)
Mini Pearl Spoons for Caviar (Click here for more information)
Caviar (Click here for more information)
Truffle Salt (Click here for more information)
Bread Knife (Click here for more information)
Copper Chef Non-Stick Pan (Click here for more information)
Kerrygold Salted Butter (Click here for more information)


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Soft Boiled Eggs with Toast Soldiers:

4 large organic free-range eggs (or use pasteurized eggs)
2 to 4 slices of bread
1 to 2 tablespoons of butter to cook the toast
a few pinches of truffle salt
4 teaspoons caviar
a few fresh chives, for garnish

Bring a large pot of water to a boil. Then, remove the pod of water from heat and carefully add the eggs into the water. Let the eggs cook/rest in the water for 15 minutes. The residual heat from the boiling water will cook the eggs gently to perfection! Set the timer for 15 minutes.

Meanwhile, slice the bread. If using homemade, slice them into 3/4-inch thick. Then, cut into sticks, about 4 sticks per slice.

In a non-stick pan, heat a tablespoon of butter over medium low heat. Add the bread sticks and cook 30 seconds on each side. I like to turn them often to prevent over browning. Transfer to serving plate when all sides are golden brown. Cook the 2^nd batch of toasts if needed.

Prepare a bowl of ice water. When time is up, remove the eggs from the hot water with a slotted spoon. Let the eggs rest in the ice bath for 30 seconds. That will stop the cooking process and slightly cool down the eggs. But they’ll still be warm when you serve.

Use an egg cracker/topper to gently crack open the top/pointy part of the egg. Place the egg on the egg cups. Sprinkle a pinch of truffle salt on top, spoon a teaspoon of caviar over the egg, garnish with a couple of fresh chives and enjoy! Serve warm with buttery toast soldiers! The egg white should be set and the yolk is still runny!