Start with room-temp eggs (leave them on the counter for about 30 minutes). Fill a large bowl 2/3 full with ice (don't skimp!), then fill the bowl with water.
Bring at least a quart of water to a rolling boil in a medium saucepan.
Carefully lower the eggs into the boiling water and set the timer for 6 minutes. Wait patiently.
Use a slotted spoon to transfer the eggs to the ice water. Let cool and peel (in or out of the icy water).
Crush the egg onto whole wheat toast; sprinkle with coarse salt and drizzle with EVOO. Top with chopped herbs.