Eggs in milk

I recently had a jaw operation, which was good for me, since it requires eating pureed food for some time. I needed a diet, anyway :-)
So, the first recipe will be soft ...
It is one of my childrens' favorites, both when they were small and even now.
Ingredients
(per person)

• 2 eggs
• half a cup of milk
• a small piece of butter, about the size of a hazelnut (margarine will do)
• salt and pepper
• 2 slices of toast or small rusk
  

Preparation
Put the milk in a pan - the smallest that you have. If it is not small enough for the milk to at least cover one egg, add more milk. You will not have this problem, if you cook for many.
Heat the milk, until steaming and quite hot to the touch, but not boiling in any way.
Lower with a small plate, one egg at a time, into the hot milk and let it cook, until it has lost its transparency outside (or longer, if you want your eggs harder).
Arrange the toast slices on a plate. Put one cooked egg on each slice, add the butter and enough milk for the toast to absorb. After the toast has absorbed the milk (a few minutes later), the food should look relatively dry, not like soup!
Salt and pepper to taste. Eat with a spoon.
The milk must not boil - ever - and the egg yolk must not break (the freshness of the egg helps), or the egg's shape will be ruined. It will still be eatable though.
Notes
This is a different way of making poached eggs, that taste better than the traditional ones.