Watercress and smoked bacon on sourdough

Try this watercress and smoked bacon on sourdough as a tasty brunch or lunch. It’s great for lazy weekend days, and only uses a handful of ingredients to create a flavoursome dish.

Ingredients (serves 2)

2 eggs

4 rashers smoked streaky bacon

2 slices sourdough bread

2tsp butter

2 handfuls watercress

Hot sauce to serve

Method

Bring a pan of water to a simmer, add the eggs and simmer for three minutes then put the lid on and turn off the heat. Leave to stand for two minutes.

Meanwhile heat the grill and cook the bacon on both sides until crispy. Toast the bread and  then butter it.

When the eggs are cooked, run them under cold water until they are cool enough to handle and then peel off the shells.

To build your brunch, put a handful of watercress on top of each slice of toast, top each with two pieces of bacon, then slice the peeled egg and lay it on top of the bacon. Serve with a dash of hot sauce.

Recipe from Watercress