The problem I have with cooking soft boiled eggs, regardless if they're boiled in water or cooked sous vide, is the removal from the shell process. It's bad enough with hard boiled eggs, but with soft boiled I sometimes end up with a complete mess. I've tried several methods including shaking them in a container with water but I've never run across an easy and foolproof method if there even is one. Am I alone here or am I missing some holy grail of shell removal?
I forgot to mention, eggs on toast with avocado and sliced tomato are my wife's go to breakfast almost every morning. Your photo depicts a great looking breakfast treat.