Fill a small pan with water and umeboshi vinegar. Bring the water to the boil and crack the eggs into it to poach. Reduce the heat slightly and cook for approximately 3 minutes until the white is cooked and the yellow is still slightly runny.
While the eggs are cooking, wash rocket and toast the rye bread.
Serve the eggs on the toast with rocket, lemon juice and seasoned with sea salt and black pepper. Enjoy it with a cup of lemongrass tea. Honey is optional.