Soft-boiled Egg, Bacon & Watercress Salad
In this recipe, you'll create a delightful combination of perfectly boiled eggs, crispy bacon, and tangy mustard dressing, served alongside watercress and toast soldiers. The flavors and textures come together beautifully in this simple yet satisfying dish.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 438 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 3.3 milligram of sodium
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