Cook the eggs in a saucepan of boiling water for 6-8 minutes. Drain and allow to cool a little. Meanwhile, toast the bread and arrange on a toast rack.
Crack the tops of the eggs and peel the top quarter of shell away. Remove the lid of the boiled egg and season the yolk with salt and black pepper.
Once the toast has cooled, spread thickly with the butter and cut into soldiers.
Serve the eggs in egg cups on a saucer garnished with the soldiers.