In a skillet heat 2 inches of water and vinegar to a boil, then reduce to simmer.
Break each egg separately into a bowl or cup. Holding the bowl or cup close to the water’s surface, slip one egg at a time, into the water. Cook until desired doneness, 3 to 5 minutes. Remove eggs with a slotted spatula or spoon.
Place on warm buttered toast, season with salt and pepper and serve.