Prep the eggs

• Crack the eggs into a fine mesh strainer to drain off all the loose whites.

Heat the water

• Bring a pot of water to a gentle simmer — not too hot, just small 'baby bubbles'.
• Add a splash of vinegar for insurance.

Poach the eggs

• Individually, gently and gracefully slide the eggs into the water.
• Don't panic if some loose whites trail off — you can come back for them.
• The moment the eggs are in, pop some bread into your toaster.
• By the time the bread is golden brown, the eggs will be done too.
• If you're antsy, check in: the whites should be setting but not too jiggly.

Toast the bread

• Toast the bread until golden brown — this takes about the 3 minutes the eggs need to cook.
• Leave one piece whole with a hole and cut the other diagonally for dipping.

Drain and season

• Place the eggs onto a paper towel and dab off a little water.
• Season with salt.

Serve

• Gently scoop the eggs off the paper towel.
• Season with a little pepper.
• Serve with the 2 pieces of toast and dip away.