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.
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.
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.
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.