Ingredients:
1 tbsp white wine vinegar
2 free-range eggs
salt and freshly ground black pepper

Fill a small pan just over one third full with cold water and bring it to the boil.
Add the vinegar and turn down to simmer.
Crack the eggs one at a time into a small bowl and gently tip into the simmering water.
Lightly poach for 3-4 minutes.
Remove with a slotted spoon and drain on kitchen towels.
Season with salt and freshly ground black pepper and serve immediately.