Soft Boiled Eggs with Toast Strips

Soft Boiled Eggs with Homemade Toast Strips

  • 12 Sevings
  • 1 hr 20 min
Baking Success Or Baking Mess


5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
2 teaspoons salt
1/4 teaspoon baking soda
1 cup buttermilk
1 cup water
1/3 cup butter or margarine
1/4 butter after toasting

Soft Boiled Eggs:
Dozen Eggs


Combine 3 cups flour, sugar, undissolved yeast, salt, and baking soda in a large mixer bowl. Heat buttermilk, water, and butter until very warm (120° to 130°F); butter does not need to melt. (Mixture will appear curdled.) Add to flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Divide the dough in half. Roll each half into a 12 x 7-inch rectangle. Beginning at the short end of each rectangle, roll up tightly; pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in a warm, draft-free place until doubled in size, about 35 to 50 minutes.

Bake at 375°F for 30 to 35 minutes or until done. Remove from pans; let cool on wire racks.

Slice 1 loaf of bread into 1-inch slices. Toast until the desired doneness. Cut the toast into thin strips.


Soft Boiled Eggs:

Fill a medium saucepan halfway with water. Bring to a boil. Once boiled, gently add whole eggs into the saucepan. Boil for 6 minutes.

After 6 minutes, drop the eggs into an ice bath, or run under cold water until you can easily handle them.

Crack the top of the eggs, and remove the top part of the shell. Dip toast into the egg and enjoy


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