Oeufs Lausannais?

Winding down from a busy and fun week with My Beloved's boss in town overlapping with a visit from our friends Ted and Jan from St. Louis, I was looking for an easy and healthful dinner for a very tired MB. I had mistakenly bought too many eggs, so that seemed like a good choice. But, how to present them?

As you may know, my veggie garden has been less than productive but, while the zucchini and greenie beanies have been having hissy fits and refusing to produce, my Swiss chard has been, without fanfare or sulking, quietly giving us a weekly pan full of green goodness - and it was time for a harvest again.

I made a chiffonade of the leaves and stems and butter steamed them lightly, then mounded the fresh green strips on a toasted English muffin half, topped them with a poached egg,and slathered the egg with a small dollop of a sauce made by adding just a little mayonaise to a nice dollop of Dijon mustard.

MB was reinvigorated.

Now, what do you call this concoction? Eggs Florentine refers to spinach under eggs but is there a name specifying Swiss chard under eggs with Dijon mustard? I looked up the city in Switzerland closest to Dijon in France - well, it's really Bern but we already have Bearnaise sauce so it seemed a little confusing and Lausanne is the next largest well-known city close to the French border. Oeufs Lausannais? What do you think? Will it fly?

These oeufs by any other name are still delicious.