Fill a heavy saucepan with 4 cups of water and add:
1 ½ tablespoons white vinegar
Heat to just below a simmer and slide in:

4 eggs cracked from their shells

Poach for 3 ½ to 4 minutes.  Use a slotted spoon to remove them from
the water. 

Serve on buttered toasted white bread or buttered toasted English muffin.

(adapted from Alice Waters – The Art of Simple Food)