SERVES 4

4 very fresh cold eggs
4 slices of fresh toast, buttered
1 teaspoon white vinegar (optional)
salt and freshly ground black pepper

1. Fill a large saucepan with water and vinegar if using and bring to simmering point.
2. Crack an egg into a cup and tip into pan, holding the cup as near to the water as possible.
3. Raise the temperature to that the water bubbles gently.
4. With a slotted spoon, draw the egg white close to the yolk.
5. Poach the egg for 2-3 minutes until the white close to the yolk.
6. Lift out with the slotted spoon, drain on absorbent kitchen paper and trim the egg white if they are very ragged at the edges.
7. Place each egg on a piece of toast and sprinkle with salt and pepper. Serve immediately.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]