Name: Soft-boiled egg, bacon & watercress salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: British
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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Soft-boiled egg, bacon & watercress salad

Soft-boiled egg, bacon & watercress salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

Plus marinating

A star rating of 4 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal438
fat28g
saturates6g
carbs26g
sugars1g
fibre2g
protein21g
salt3.3g

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4 out of 5.1 rating

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