1. Prepare the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon. Reduce the heat slightly to maintain a gentle boil and cook for exactly 6-7 minutes for a jammy, runny yolk. If you prefer a slightly firmer yolk, cook for 7-8 minutes.

2. Chill the Eggs: While the eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water. Once the cooking time is up, immediately transfer the eggs from the hot water to the ice bath. This stops the cooking process and makes them easier to peel. Let them cool for at least 2-3 minutes.

3. Toast the Sourdough: While the eggs are cooling, toast your sourdough bread to your desired level of crispness. You can use a toaster, a toaster oven, or even a pan on the stovetop with a little butter or olive oil for extra flavor.

4. Prepare the Honey Yogurt: In a small bowl, combine the plain Greek yogurt with 2 tablespoons of honey and the optional 1/4 teaspoon of vanilla extract. Stir well until smooth and creamy. Taste and add a pinch of salt if desired, to balance the sweetness.

5. Assemble the Toast: Spread a generous layer of the honey yogurt onto each slice of toasted sourdough bread.

6. Peel and Slice the Eggs: Gently peel the cooled soft-boiled eggs. You can tap them lightly on a hard surface and peel under cold running water for ease. Slice each egg in half lengthwise.

7. Arrange and Garnish: Place two egg halves on top of the honey yogurt on each toast slice. Drizzle with a little extra honey, sprinkle with freshly ground black pepper, and garnish with chopped fresh chives or parsley if using. Serve immediately and enjoy!