(if soft-boiled eggs aren't your thing, toast soldiers are also cool with soft baked eggs)
I have never boiled or baked an egg in my life (and honestly, I don't think I've ever even heard
of anyone baking an egg), nor do I see any reason why I would.
That said, dipping toast into the yolk of an over-easy fried egg...that is something I can get behind.
Boiled and poached eggs are a healthier, more delicate (more "egg-flavoured", if that makes sense) version of fried eggs. Try them if you're bored one day.
Baked eggs are done in little butter-lined ramekins (you may know them by their French name: oeufs en cocotte, though I'm not certain if that refers to the whole genre or a specific sub-variant). It's not something I've bothered to cook in a while, but the nice thing about cooking them this way is that you can really vary what else you add to the ramekin to make miniature "one-pot" type dishes. For instance, a bit of prosciutto to line the ramekin and some parmesan & pepper on top. Or a bit of buttered spinach to line the bottom and the egg on top with a little cream & cheese and nutmeg to finish for a speedy/simple version of eggs florentine. Or... well, the list goes on.
I find it amazing how much the taste of an egg changes from raw to fully cooked.
It really does, doesn't it.
This image inspired me to have soft boiled eggs with toast soldiers for breakfast this morning.
You're a good woman.
For me, it always takes me back to my childhood, especially if the toast is buttered lightly and just a trace of acacia honey drizzled on top before cutting them up into soldiers. If you want to add another layer of flavour, a really small
amount of cheddar on top works wonders with both the honey and the egg. Not the simple classic, but an interesting variant I liked as a kid (and therefore still do!)