Place a folded tea towel in the bottom of a medium-sized saucepan, then fill the pan two-thirds with water. Add the eggs, place over medium-high heat, and bring to a boil.
While the water is heating, toast the bread, butter it generously (I like to salt it here too), and cut it into long, then sticks.
When the water has come to a boil, time the eggs for the time you like, then remove them from the water, place them in egg cups, and quickly slice off the top end of each egg so the cooking stops. Serve instantly, with the toast and the seasonings.
To eat, dip the toast sticks into the egg yolk. When all the yolk is gone, scoop out the whites with a small, non-silver spoon. Go back for more.