1. Fill a shallow pan with boiling water from the kettle, add a pinch of sea salt and then bring it to a simmer on a medium heat
2. Crack one of the eggs into a shallow cup and then gently pour it into the water in one smooth movement. Repeat for all of the eggs.
3. Depending on the depth of your pan each egg should reach the 'soft poached' standard in around 2 minutes
4. When ready remove each egg, place on a layer of kitchen paper to towel off, before serving on toasted rye bread with a sprinkle of black pepper.