Fill a medium sauce pot halfway full with water; bring to a boil.

Crack the eggs directly into the boiling water and cook for about 3 minutes or until whites are firm but yolks are still slightly runny.

While the water is heating and the eggs are cooking, toast your bread (butter with a small amount of butter afterwards if desired).

Lift eggs out of the water with a slotted spoon so the water can drain off; season with salt and pepper to taste.

Serve eggs over toast with apple slices on the side.