Bring water in a saucepan to almost boiling. Add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
Gently drop the eggs into the water, nudge the egg whites closer to their yolks.
Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon. Place on toast.