There’s something deeply satisfying about a breakfast that’s straightforward but still packs real flavour. And this soft-boiled egg and sourdough toast from Yuvi Thu, Co-Owner and Head Chef of Room Ten and PIÑA in Potts Point (some of our favourite Sydney cafes), delivers exactly that: crisp toast, rich eggs, and a smoky, cultured quail spread from Aussie brand Forged (who create entirely new foods through culturing) that instantly lifts the whole plate.

Forged launched with a cultured Japanese quail – a rich, elegant expression of what’s possible when meat is made differently. It’s not an alternative, but an invitation: to explore new flavours and eating experiences.

www.forgedbyvow.com

The appeal is in its bold simplicity. As Thu says, “It’s an everyday kind of thing, just like butter – but it’s creamy, but with a hint of smokiness. It really elevates a simple dish.” That spread becomes the hero here, bringing depth and character without any extra effort. Honestly, “It’s really just delicious as is.”

This isn’t a dish you overthink – it’s one you make because you want something good, fast, and a little indulgent. It’s perfect for a slow morning or, as Thu puts it, “a Sunday brunch, having a few friends over. It’s simple, but also something a little different.” You can throw on crispy bacon or whatever you’ve got in the fridge, but you don’t need much: “The smoked spread carries the dish.”

Crisp sourdough, creamy smoked quail, perfectly cooked eggs – a combination that hits every time. Serve it warm, finish with lemon, and enjoy a breakfast that’s unfussy, full of flavour, and seriously satisfying.

Ingredients

Serves 2.

• 4 slices sourdough
• 4-6 tbsp Cultured Quail Smoked Spread
• 4 eggs
• 1 lemon, cut into wedges
• flaky sea salt
• freshly cracked black pepper
• 2 tsp high-quality olive oil.

Method

1. Bring a small pot of water to the boil and gently lower in your eggs.
2. Cook for 6 minutes for perfectly soft-boiled yolks.
3. Transfer to a bowl of iced water to stop the cooking.
4. Once cool enough to handle, peel and set aside.
5. Lightly toast your sourdough until golden.
6. Spread a generous layer of Cultured Quail Smoked Spread over each slice.
7. Slice the soft-boiled eggs in half and place on top of the spread.
8. Season with a pinch of flaky sea salt and plenty of cracked pepper.
9. Drizzle each slice with high-quality olive oil and finish with a squeeze of fresh lemon over
   the top.
10. Serve warm with extra lemon wedges on the side.

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