Fill a large straight-sided skillet with about 2 inches of water and bring it to a gentle boil.

Add a splash of vinegar (about 1 tablespoon) and let the water return to a boil, then reduce the heat so it simmers gently.

Crack one egg into a small heatproof bowl.

Holding the edge of the bowl just above the water, gently slide the egg into the pan.

Use a large slotted spoon to carefully fold the loose edges of the egg white toward the yolk to create a neater shape.

Repeat with the remaining eggs, working in batches if needed to avoid crowding.

Poach the eggs until the whites are just set but the yolks remain soft and slightly jiggly, about 1½ to 2 minutes.

Lift each egg out gently with a slotted spoon or fine mesh sieve and rest briefly on a slice of bread or paper towel to drain any excess water.

Trim any uneven edges with a knife for a clean presentation.

Serve on toast, seasoned with salt and freshly ground pepper.