Line a plate with paper towels.
Fill a large, tall sided skillet with 2" of water. Heat over high. As soon as the bottom of the pan gets small bubbles on it, crack the egg into a small bowl, and slowly pour the egg into the water. (If your egg isn't very fresh, the whites may start to spread, gently use your spoon to swirl the water around the egg, and nudge the whites together.)
Let the egg sit in the water for about 30 seconds, until it has turned white on the bottom and you can't see the bottom of the pan through the egg anymore.
Then, use a spoon and gently flip it over in the water. Continue to cook for another 3 minutes. You will know the egg is done when you lift it out of the water with a slotted spoon and the whites are set, but the center is still jiggly.
Transfer the poached egg to the paper towel lined plate to drain the water.
Serve over toast, or on pasta, or salad, or any way you choose. Sprinkle with salt and pepper before cutting in to it.