Poached eggs on toast with chili oil

Bring a medium pot about three quarters full of water to a boil with a generous pinch of salt and a splash of white vinegar.

Turn down to medium-low to stop the rolling boil, stir the water in a circle to make a vortex and crack the first egg into the middle; let the white set 20 to 30 seconds.

Stir in a circle again and add the second egg. Cook 2 to 3 minutes for very runny yolks, or 3 to 4 minutes for a medium poach.

Make a simple chili oil of olive oil, paprika, ancho chili and red chili flakes.

Lay the poached eggs over toasted sliced bread and top with the chili oil.