Bring a pot of water to a gentle simmer (not boiling). Stir in the vinegar.

Crack eggs into a small bowl or ramekin. Swirl the simmering water gently and carefully slide the eggs into the water, one at a time.

Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place them on a paper towel to drain excess water.

Toast the bread slices until golden brown.

Cut each slice into several "soldiers," which are long strips or fingers of toast, suitable for dipping.

While preparing the eggs and toast, brew and prepare the coffee to your liking.

Place the poached eggs on small plates or ramekins and season with salt and pepper.

Place cereal in two bowls.

Pour milk over the cereal in each bowl, enough to cover the cereal to your liking.

Arrange the toast soldiers alongside the eggs. Serve with bowls of cereal and coffee.