Poached Egg

Use a smallish nonstick frying pan. Put about 1/2 - 1" of water in it. Sprinkle in some salt. Bring to a boil. Reduce to simmer.
Carefully crack egg into the water. Gently shake the pan back and forth over the burner to prevent the egg from sticking to the bottom.
Some of the white will spread out, becoming kind of lacy. Don't worry about that part - you won't serve it. As the main part of the white begins to cook, use a spoon or your spatula to splash the simmering water over the top of the egg, cooking the yolk and the white both.
Continue the gentle shaking throughout the cooking process.
Use a spatula or slotted spoon to remove the egg.
Serve on toast, if you like.