In a large skillet, boil 1 cup of water over medium heat. Add vinegar; crack one egg into a small bowl then gently pour into water. Repeat for remaining egg. Poach eggs until yolks are runny but whites are firm, about 3 minutes. Remove eggs with a slotted spoon and drain excess water. Place 1 egg on each piece of toast and immediately add shredded cheese. Season with more sea salt and pepper and parmesan. Garnish with sesame seeds and orange zest, if desired. Serve warm.