2 eggs (as fresh as possible)
salt and black pepper
Bring a pan of water to a boil then reduce the heat so that you have just small bubbles on the bottom surface of the pan.
Crack your eggs into a small cup and gently tip the egg into the hot water in one fluid motion. Repeat with your second egg.
Leave to cook in the water for 2 minutes then gently lift out of the water using a slotted spoon. The white of the egg should be a solid white colour - if it is still a little bit translucent let it cook a little longer.
Serve your poached eggs on toasted wholemeal toast with a little salt and black pepper on top.