Before preparing breakfast I read everything I could find on how cooking the perfect boiled egg. Some like to start the eggs submerged in cold water, some like to submerge the eggs in boiling water and others prefer to steam the eggs in 1/2 inch of boiling water under a lid. I chose to steam mine under a lid for 6 1/2 minutes. I was pleased with the results.
To accompany the soft boiled eggs I made pesto toast using pesto I had made and frozen this summer. I added grated Asiago cheese to the thawed pesto and spread it on both sides of a slice of whole grain bread. I sprinkled a little extra Asiago on top and cut the bread into strips. They were baked in a 350ºF oven for 15 minutes and another minute on broil.