Soft-boiled Egg, Bacon and Watercress Saladserves 2
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 (sourdough is good)
2 good handfuls British watercress with thick stems removed
Boil for 3 mins, then lift into a bowl of iced water and cool completely. Peel. Leave the eggs in the iced water until needed.
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.
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