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