Buck rarebit

Mix cheese, eggs, mustard and pepper.
Spread on toast and grill until bubbly.
Top each slice with a poached egg.
HOW TO POACH EGGS
Eggs for poaching must be very fresh or the white will detach itself from the yolk in strings.
Fill a wide, shallow, heavy pan two thirds full of water. Add about 2 tablespoons (30 ml) vinegar for each litre. Bring the water to the boil.
Turn down the heat, add the eggs at once and cover the pan with a lid. The temperature of the poaching liquid will drop when the eggs are broken into it.
Repeat with up to 4 eggs. Leave the eggs to cook undisturbed for 3 to 4 minutes. The whites should be just firm and the yolks still soft.
Remove the eggs with a slotted spoon, and place in a bowl of cold water to stop the cooking process.
When eggs are cool, remove and trim the edges with a knife or pair of scissors. Return the eggs to the water.
Reheat by standing the eggs in warm water for a few minutes.