Soft-boiled egg, bacon & watercress salad
Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
plus marinating
- 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.
PER SERVING
438 kcalories, protein 21g, carbohydrate 26g, fat 28 g, saturated fat 6g, fibre 2g, sugar 1g, salt 3.3 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2196655/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
plus marinatingIngredients
- 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
PER SERVING
438 kcalories, protein 21g, carbohydrate 26g, fat 28 g, saturated fat 6g, fibre 2g, sugar 1g, salt 3.3 g
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Your binder
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- You get an online binder, where you can store all your favourite recipes and create menus.
