For me, the perfect dippy egg has a running yolk and fully cooked white. Getting it perfect used to be a problem for me, I had always cooked my dippy egg by dunking a raw egg into boiling water and setting the timer for 4.5 minutes. This resulted in all kinds of disasters from cracked shells; to a combination of an under cooked egg and two over cooked eggs.
I have since discovered a new method (courtesy of Michel Roux Jnr) to make dippy eggs perfect every single time. The trick is to place the eggs in cold water and set the timer from boiling point. I don't have a thermometer, but can still cook perfect eggs by setting the timer for 2 minutes from the rolling boil. This creates whites that are fully cooked and yolks that are runny. You can see from the yolk that their edges are starting to cook, so 3 mins would do a medium-rare egg (half hard yolk, half soft yolk), and 6 mins would do a hard boiled egg. I've done the same for quails eggs with 2 mins in giving them a medium-rare egg perfect for Nscoise Salad.
The bread I used this time was Olive and Pumpkin Seed , which worked perfectly with the eggs. The black olives added an extra level of flavour that complimented the eggs. Luckily, both my partner and I love olives, so this worked perfectly, however if you don't like olives a good seeded loaf works well as well.