Bring water to boil in a medium sauce pan. Make sure the eggs are at room-temperature (if not, run under hot water for one minute). Once the water is boiling, gently place the eggs into the water. Boil for 6 minutes (large eggs), add or subtract 30 seconds if the egg is extra large or medium.
Remove from stove and drain the hot water, running cold water over the eggs for 1 minute.
Place the eggs in egg holders. Using a clack (link in show notes for the simple topping device) or a small knife, slice the top off of the egg. Salt and pepper the egg as preferred. Slice the toast into narrow strips. Dunk the toast into the soft boiled egg. Enjoy!