Soft-boiled egg, bacon & watercress salad recipe | Good Food
Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress, from BBC Good Food.
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Iced water bowl
- Chef's knife
- Cutting board
- Whisk
- Measuring spoon
- Grill
- Baking sheet
- Pastry brush
- Kitchen shears
- Plate
- Slotted spoon
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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