Bring a small pot of water to a rolling boil, then add in the vinegar. Set a timer for 7 minutes, then gently place the eggs into the water with a slotted spoon. Do not reduce the heat.
While the eggs are boiling, prepare an ice bath with ice cold water and ice. This will stop the cooking process when the eggs go in.
As soon as the timer goes off, or maybe even a few seconds before, remove the eggs from the boiling water and immediately and gently place the eggs into an ice bath with a slotted spoon. Once all 6 eggs are in the ice bath, start a timer for 5 minutes.
While the eggs are in the ice bath, prepare the bases of your toast slices. Top with butter, and any desired toppings.
After the eggs have been in the ice bath for 5 minutes, remove them from the water, and gently peel them. They should peel quite easily. You can gently dunk the eggs in the ice water to remove any small pieces of the shell. Dry the eggs off, and using a sharp knife, cut them in half on a clean cutting board.
Add the eggs to the pieces of toast with toppings, and use a fork to smash the soft boiled eggs so they spread over top. Garnish with flakey sea salt, black pepper, and any herbs, microgreens, or any additional garnishes you prefer. Enjoy!
If you plan to make leftovers, don't peel the eggs you don't plan to eat right away. While soft boiled eggs are best eaten right away, they will save in an airtight container in the fridge for up to 2 days.