Soft-Boiled Eggs with Buttery Herb Soldiers

4 large eggs

1 or more of the Flavored Butters (here)

4 slices rustic country bread, toasted, then cut crosswise into 1/2-inch-wide soldiers Kosher salt

Freshly ground black pepper

Special equipment: 4 egg cups

Bring a medium saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the pot and begin timing immediately, boiling the eggs for 4 minutes.  Using slotted spoon, transfer to a colander and rinse under cold running water for 1 minute.  Place eggs upright into cups.   Using a paring knife, tap around then cut off the top 1/4-1/2 inch of each egg. Serve the flavored butters to spread on the soldiers for dipping, small spoons for digging out once you’ve finished the yolks, and salt and pepper for seasoning.    KITCHEN WISDOM: Egg Cups  If you don’t have egg cups, fill small serving bowls with uncooked rice to hold the eggs.