Pour water about 2 inches deep in a shallow wide saucepan or skillet. Heat water to boiling point. Break the eggs into a saucer one at a time. Slide one at a time into barely boiling water. For round shapes use muffin rings or egg poacher rings. Keep water simmering but not boiling. Once the eggs are cooked, 3 - 5 minutes, remove with slotted spoon. Drain. Serve on toast. Season with salt and pepper.