Pop the rashers of bacon under a medium grill and cook until crispy.

To make the mustard sauce, gently melt the butter in a medium pan. Add the flour then slowly pour in the milk, whisking constantly until smooth. Continue to whisk while the sauce thickens then add the mustard; not all mustards are created equal, so I tend to start off with two small teaspoons before tasting and adding more if necessary! Season well.

For the perfect smiling eggs, fill a pan with 3cms of cold water and carefully add the eggs. Place the pan on a high heat and bring to the boil; just as the water starts to really bubble and boil, set a timer for 6 minutes. Once the timer pings, remove them with a slotted spoon, run under a cold tap for a few seconds then peel.

To serve, spoon some of the sauce onto a plate and top with the halved eggs. Crumble the crispy bacon and sprinkle over the dish, along with a garnish of chopped herbs.

Rye bread makes a great accompaniment for a late brunch or light lunch (I like it toasted with butter!).