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Poached Eggs, Tarragon

Place three quarts water in a saucepan with a tablespoon salt and two tablespoons tarragon vinegar, and as soon as it comes to a boil carefully crack six fresh eggs and poach them for three minutes. Carefully lift up with the skimmer and arrange over three freshly prepared pieces of toast. Prepare six more in a similar way, and sprinkle over all two teaspoons freshly chopped tarragon leaves. Have an ounce butter in a frying pan, and toss on the fire until on a nice light brown colour, pour over the eggs and serve.