Add chilled eggs to water and place on stove on high heat. Bring to a heavy boil. Make sure eggs are covered by water.
Toast bread slices and butter them. Cut off crusts and quarter bread.
Immediately turn off heat at boil, cover pot with a tight fitting lid and let eggs set for one minute and thirty seconds. Pull eggs out of water quickly after 1 1/2 minutes and dry on paper towels.
If you don't have any egg serving bowls - find whatever you can [small ramakins, etc.,] and place uncooked rice in the bases of them to ensure your eggs will set up right and sturdy.
Using an egg cutter or, the blunt side of your butter knife - tap your eggs at the egg tops all the way around and gently pull the shell tops. Spoon out any egg whites and place inside egg. Discard shell tops.
● Season egg tops with fresh cracked black pepper and sea salt. In fact, be somewhat generous with the sea salt. Serve toast with assorted jams. ● Serve with coffee, lattes, hot tea or, cold milk and orange juice. ● Any chilled fruits you have on hand make for a delicious side and is always appreciated. ● Spoon out any remaining egg whites from shell with a small thin spoon and serve inn toast. Enjoy!
