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Soft-boiled egg, bacon & watercress salad

Soft-boiled egg, bacon & watercress salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 2

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

Nutrition: per serving


  • 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


  • 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

Goes well with


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