Photo: almapapi · Pixabay Content License · Pixabay

Soft-boiled eggs with runny yolks in orange and green egg cups beside a stack of dark toast, with a red mug in the background. — Photo: almapapi · Pixabay Content License · Pixabay

British & Irish · Breakfast · Snack

Boiled Eggs with Wholegrain Toast

Name: Boiled Eggs with Wholegrain Toast
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Cuisine: British & Irish
Ingredients: 4 large Eggs; 6 cups Water, for boiling; 4 cups Cold water, for cooling; 2 slices Wholegrain bread; 1 tsp Butter; 1 pinch Salt; 1 pinch Black pepper; 1 tbsp Fresh chives, snipped

Boiled eggs

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Eggs gently boiled to a jammy soft centre or a firm, fully set yolk, served with crisp wholegrain toast for dipping or slicing. A simple, protein-rich breakfast.

Prep: 2 min
Cook: 15 min
Total: 17 min
Serves: 2

Easy
Vegetarian
Low Carb

11%

Per serving224kcal11% of a 2,000 kcal day

17gProtein

15gCarbs

11gFat

2gFiber

Calories come from: Carbs 26% · Fat 43% · Protein 31%

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Ingredients

For 2 servings

4 large200 gEggs
6 cups1,500 gWater, for boiling
4 cups1,000 gCold water, for cooling
2 slices64 gWholegrain bread
1 tsp5 gButter (optional)
1 pinchSalt
1 pinchBlack pepper
1 tbspFresh chives, snipped (optional)

Steps

1
Take the eggs out of the fridge a few minutes before cooking so the shells are less likely to crack.
2
Bring the boiling water to a rolling boil in a medium saucepan, then turn it down to a gentle simmer.
3
Lower the eggs into the water one at a time with a spoon.
4
Simmer 6 minutes for runny yolks, 7-8 minutes for jammy yolks, or 10-11 minutes for fully set hard-boiled yolks.
5
While the eggs cook, toast the bread until golden.
6
Spread the toast thinly with butter if using, and cut it into strips for dipping.
7
Lift the eggs out and place them in a bowl of the cold water for 1 minute (soft) or 5 minutes (hard) to stop the cooking.
8
For soft eggs, set them in egg cups and slice off the tops; for hard eggs, peel and halve them.
9
Season with salt and pepper, sprinkle with chives if using, and serve with the toast.

Swaps, storage and make-ahead

Swaps

Use gluten-free bread labelled that way and check your butter, and the whole dish becomes gluten-free.
Swap the butter for a thin layer of mashed avocado or a dairy-free spread for a dairy-free version.
Use white or sourdough bread instead of wholegrain if that's what you have on hand.
Replace the chives with sliced spring onion tops or a pinch of smoked paprika.

Storage

Soft-boiled eggs and toast are best eaten fresh. Hard-boiled eggs can be cooled and refrigerated within 2 hours, ideally unpeeled, and eaten within about 4 days; don't freeze boiled eggs.

Make ahead

Hard-boil the eggs up to 4 days ahead and keep them in the fridge, then peel and serve with freshly made toast. Soft-boiled eggs should be cooked just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsGlutenMilk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (1,383 g)	Per 100 g
Calories	224 kcal	16 kcal
Protein	16.6 g	1.2 g
Carbohydrates	14.5 g	1 g
of which sugars	1.8 g	0.1 g
Fiber	2 g	0.1 g
Fat	10.6 g	0.8 g
of which saturated	3.4 g	0.2 g
Sodium	482 mg	35 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.