In a small bowl, gently combine yoghurt, milk, lemon juice, and mustard. Set aside.

Lightly grease a large saucepan with vegetable oil. Fill the pan halfway with water and bring to a boil. Reduce heat to simmering. Break one egg into a cup and carefully slide egg into water, so it doesn’t spread. Repeat with remaining eggs. Simmer eggs for 5 minutes.

Top each toast slice with smoked salmon or bacon. Remove eggs carefully from water with a slotted spoon so they drain (trim edges with kitchen shears if necessary, for a neat presentation). Top each toast slice with an egg, then a generous dollop of the yoghurt-mustard mixture. Season with salt and pepper to taste. Serve immediately.

Makes 4 servings.

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