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1. Bring enough water to a boil in a pot to cover your desired number of eggs. Once at a rolling boil, place your eggs gently into your boiling water. Set your timer for 3 minutes. (Take your butter out of the fridge at this point to soften.)
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2. Meanwhile, toast your bread. Once toasted, allow it to cool in open air (either left in the toaster, on a toast rack, or balanced on its edge, whatever you like). This avoids plate-condensation, which will make your bread soggy. DO NOT butter your bread at this time. Once cooled, cut into strips.
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3. If your butter is unsalted, mix some salt into your butter. This will counter the blandness of the egg. You want a spreadable, but not oily consistency.
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To serve:
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Once your eggs are done, serve immediately with toast. Slice off the top of each egg with a spoon or dinner knife to expose the yolk, which should now be a beautifully soft, dippable consistency. Butter each strip as you need it, so the butter doesn't melt into the bread and get greasy. This will allow your butter to melt into the yolk and season it (it really does make a difference). You may also sprinkle salt directly onto your egg as you scoop the whites from the shell.
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Serve with coffee, juice, and a heaping side of Saturday-morning contentment.
