Name: Soft boiled eggs recipe
Prep time: 1 min
Cook time: 5 min
Yield: 2
Cuisine: British
Ingredients: 2 large British Lion eggs. Without a doubt the most important part of the recipe.; 8 asparagus spears – These along with the bread will be used as dipping sticks for the soft-boiled egg. Also, remember to trim off the tough ends!; 1 slice of bread – You can use whatever bread you’d like but I personally like sourdough.; A small amount of butter (optional) for the toast.

Soft-boiled eggs are such a simple pleasure in our house, they’re one of my favourite ways to start the day. The kids absolutely love them, too! There’s something so comforting about that perfectly set white and rich, runny yolk, especially with a bit of toast for dipping.

They take just minutes to make, they’re packed with goodness, and they always feel like a treat (even on a busy weekday morning). This is how I do mine — quick, easy, and spot on every time.

Serves: 2
Prep: 1 mins
Cook: 5 mins

V Vegetarian

Video: How to make soft boiled eggs

Anna Stanford shows us how to make soft boiled eggs.

Ingredients

2 large British Lion eggs. Without a doubt the most important part of the recipe.
8 asparagus spears – These along with the bread will be used as dipping sticks for the soft-boiled egg. Also, remember to trim off the tough ends!
1 slice of bread – You can use whatever bread you’d like but I personally like sourdough.
A small amount of butter (optional) for the toast.

Method: soft boiling an egg

Bring a pot of salted water to a rolling boil. Then, cook the asparagus in a pot of boiling salted water for 3 minutes. The asparagus is ready when it turns bright green and is tender to the bite. Once ready, use tongs to remove and place in a colander to drain.

To cook the eggs, bring another pot of water to a soft boil and add a pinch of salt. Then, cook the eggs for 4 minutes for the most gloriously gooey yolks. Once done cooking, remove them from the pan and run them under cold water to make them easier to handle.

Place the bread in a frying pan over medium heat for 3-4 minutes, flipping halfway to make sure both sides are toasted. Remove from the pan and slice into soldiers so that they are perfect for dipping.

Place each egg in an egg cup and gently tap around the top with a spoon to remove the eggshell and expose the yolk. Arrange the drained asparagus and soldiers on each plate.

Serve while the eggs are still warm and the yolks are still soft. Use the toast and asparagus to dip into the gooey yolk for an elegant and satisfying light meal or snack.

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Meal occasions

Breakfast or brunch

This is one of those breakfasts that feels a bit special but takes hardly any effort — soft, gooey eggs with crisp asparagus and a bit of warm toast on the side. The protein from the eggs and the fibre from the asparagus make it a brilliant way to start the day. Light, comforting, and genuinely satisfying.

Light lunch

When I’m working from home and need something quick that still feels like a proper break, this is often what I reach for. It’s simple, wholesome, and ticks all the boxes — ready in minutes, but still feels like a bit of a treat.

Afternoon snack

This might just be my favourite way to enjoy it. There’s something so lovely about having something warm and dippable in the middle of a busy afternoon. It’s the kind of snack that slows you down in the best way — peaceful, nourishing, and a little bit cosy.

Dietary requirements

Keto

Replace with keto-friendly bread or skip entirely.

Dairy-free

Skip the butter or use plant-based butter. You should also toast the bread either on a dry pan or with olive oil.

Gluten-free

Use gluten-free bread instead or skip entirely.

Dipper alternatives

Plantain chips

Adds a nice crunch and a very subtle sweetness.

Blanched green beans

Very tender, crisp, and mild.

Bell pepper strips

Sweet, crunchy, and adds a nice pop of colour.

All in all, it’s one of those simple dishes that just works — full of flavour, nourishing, and properly comforting. Once you’ve made it, I’m pretty sure it’ll become one of those recipes you come back to again and again.

About the author

Anna Stanford is a home cook, mum of three, and the creator of Anna’s Family Kitchen, as well as supporting recipe development and content creation for British Lion eggs.

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Soft boiled eggs recipe