Quick Spin on Croque Madame

To poach the eggs, in a pot on the stovetop, bring the water and vinegar or lemon juice to a simmer. (You need 1 tablespoon of vinegar per cup of water. Also, if you use a nonstick pot, the water should be 1 inch deep. If you are using a regular pot, it needs to be about 3 inches deep. The vinegar or lemon juice will help the eggs keep their shape and not spread in water.)

Meanwhile, place a skillet on medium heat. Spread the butter on both sides of the bread slices. Toast bread in the skillet on both sides. Place the slices of cheese on top of the bread, turn off the heat, cover, and let the cheese melt.

At this point, the water in pot should be simmering. Carefully break the eggs one at a time into a small bowl, making sure the yolk is intact and the egg is good. Gently drop the egg in the simmering water. Do the same with the remaining egg. Turn off the heat, cover, and let the eggs cook for 4-5 minutes. This will make the egg yolk barely runny. If you want them softer, cook them for less time. Also, if you cook more eggs at once, you have to keep them longer, about 7-8 minutes for 4 eggs, for example, as they absorb more heat and need to cook longer to get the same consistency.

Very carefully spoon out the eggs and place on a paper towel for a few seconds to dry them.

Mix the mayonnaise and mustard in a bowl. Set aside.

Place the slices of smoked salmon on top of the melted cheese. Add 1 poached egg on top of each slice. I let the bread sit in the skillet up till before serving, so they stay warm.

Place the bread slices on a plate. Spoon over some mayo-mustard sauce. Season with little salt (not too much as the cheese and salmon are already salty), fresh ground pepper, some cayenne and/or a little grated nutmeg.

Enjoy warm, with a side of salad, or just as it is.