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A plate of vinaigrette toasts topped with soft-boiled eggs aside dressed arugula.

Olive Oil & Vinegar Toast + Soft-Boiled Eggs

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5 from 3 reviews


From Bread Toast Crumbs

With a simple salad on the side (greens + shallot vinaigrette), these toasts become a meal — a nice brunch or a light supper.


  • 4 tablespoons olive oil, divided
  • 2 tablespoons white balsamic (or other) vinegar
  • 4 slices good bread, ¾-inch thick
  • 4 eggs
  • sea salt and freshly cracked pepper to taste


  1. Preheat the oven to 425ºF. Bring a small saucepan filled with water to a boil over high heat. In a 9×13-inch (or similar) baking dish, whisk together 3 tablespoons of the olive oil with the vinegar. Lay the slices of bread in the pan, let them sit for one minute, then flip and let them sit for another minute or until the oil and vinegar are absorbed.
  2. Meanwhile, heat the remaining tablespoon olive oil in a large ovenproof sauté pan over medium heat. When it shimmers, carefully lower the bread into pan — adjust heat so that toasts cook on medium to medium-low … err on the side of cooking the toasts more slowly than quickly.  Cook, checking occasionally, until the underside of the bread is golden, about 5 minutes. Flip the slices and immediately transfer the pan to the oven for five minutes or until the slices are evenly golden.
  3. Meanwhile, carefully lower the eggs into the boiling water and reduce the heat to low so that the water is gently simmering. Cook for 6 minutes, or according to your preference — 6 minutes is for runny yolks as pictured above. Remove the eggs with slotted spoon and transfer to a bowl of cold water.
  4. To serve, set toast on individual plates or a serving platter. Peel eggs and place one on top of each piece of toast. Cut each in half. Season with salt and pepper to taste.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop/Oven
  • Cuisine: American