Ingredients
·
2 large egg, 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
Method
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.
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.
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.
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.
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