The secret to a soft-boiled egg is to peel it while hot, running under very cold water while peeling.

Bring a large pot of water to a boil. Gently drop in the eggs, using a large spoon, all the way to the bottom so they do not break. Bring the water back up to a rapid boil and set timer for 7 minutes.

In the meantime, toast baguette slices either in the toaster or the oven.

Add to a large platter sliced tomatoes, mozzarella cheese, and chopped basil. Put the 1/2 cup pesto in a small dish on the platter. Add the baguette pieces.

When the eggs are done cooking, pour off the hot water and run cold water over the eggs for about 5 minutes. Peel each egg, while still very warm, under the cold running water.

Cut the eggs in half and place on the platter. Serve!