Soft-boiled egg, bacon & watercress salad

Soft-boiled egg, bacon & watercress salad

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Cooking time

Prep: 10 mins Cook: 5 mins Plus marinating

Skill level

Easy

Servings

Serves 2

Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
438
protein
21g
carbs
26g
fat
28g
saturates
6g
fibre
2g
sugar
1g
salt
3.3g

Ingredients

  • 2 large eggs, at room temperature
  • 1 shallot, very finely chopped
  • 1 tbsp red wine vinegar
  • 1 heaped tsp wholegrain mustard
  • 2 tbsp rapeseed oil
  • handful chives, snipped (optional)
  • 4 thick rashers streaky smoked dry-cured bacon
  • 2 slices good white crusty bread (ideally sourdough)
  • 2 good handfuls British watercress, thick stems removed

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Method

  1. Put the eggs in a pan of cold water and bring to the boil. Boil for 3 mins, then lift into a bowl of iced water and cool completely. Very carefully peel away the shells. Leave the eggs in the iced water until you finish the recipe, or for up to 1 hr ahead.
  2. Mix the shallot with the vinegar and a pinch of salt, then set aside for a few minutes to soften. Whisk in the mustard, oil and chives, if using, to make a dressing.
  3. Heat the grill to low-medium and cook the bacon until crisp right through. Remove the bacon, then brush the bacon juice and fat all over the bread. Grill the bread for about 1 min on each side until crisp, then cut into soldiers and keep warm.
  4. Just before serving, bring the pan of water back to the boil and add the eggs. Boil for 1 min to reheat. Toss the dressing with the watercress and divide between 2 plates. Top with an egg and 2 rashers of bacon, with the toast to the side. The egg yolks will still be runny inside.

Recipe from Good Food magazine, June 2012

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