Bring a saucepan full of water to a simmer and add the vinegar. Break each egg into a small bowl, then slowly add each egg into the simmering water. Let them cook for 1 minute exactly, turn the heat off, place a lid on the saucepan and let them sit in the hot water for 5 minutes.
PREPARE THE TOAST
While the eggs poach, toast the bread until golden. Spread the Sundried Tomato Pesto on each piece of toast and top with salami.
SERVE
Take the eggs out of the water, gently pat them dry with paper towel and place each egg on a piece of toast. Season with salt and pepper and garnish with rocket.
