Eggs on toast is great ten-minute-meal good for any time of the day. No matter what, there always seems to be enough stuff in the fridge to make it even when there's barely anything else edible in the house. It's quick, easy, and delicious and requires almost no clean up of messy pans or cooking utensils. Like any recipe, these instructions are just meant to be guidelines so feel free to experiment with quantities and cooking times and methods.
2 Slices of bread
Butter or Margerine
Fill a small pot with enough water to barely cover the eggs and bring it to a boil. Take two whole eggs (i.e. without cracking them) and place them in the pot. I prefer soft boiled eggs although you can cook them all the way to hard boiled and anywhere in between. If the water is at a vigorous boil when you put the eggs in, it usually takes about 5 minutes for the eggs to cook once they're put in the water. Feel free to experiment with times until you get the consistency of egg you like. Once you've started cooking the eggs, get your bread (or bagel or english muffin) and put it in the toaster. When the bread is done toasting, butter it immediately while it's still hot to make sure it melts and soaks into the bread.
By the time you're done with the toast, your eggs should be nearly done. Take the eggs out of the pot (with tongs unless you're hardcore) and put them under cold running water to take the heat away and stop the cooking. Peel the shell from the egg carefully. If it's soft boiled, the yolk will still be liquid so try to make sure you don't puncture it. Once the eggs are peeled, put them on your slices of toast and dice them with a knife. The yolk should be a little runny and soak into the bread. Drip or pour your favorite hot sauce over the eggs (I use Cholula) and enjoy.