appetite magazine
Watercress and smoked bacon sourdough brunch
 
 
Author:
Serves: 2
Ingredients
  • 2 eggs
  • 4 rashers smoked streaky bacon
  • 2 slices sourdough bread
  • 2 tsps butter
  • 2 handfuls watercress
Method
  1. Bring a pan of water to a simmer, add the eggs and simmer for 3 mins, then put the lid on and turn off the heat, leaving to stand for 2 mins.
  2. Meanwhile, heat the grill and cook the bacon on both sides until crisp.
  3. Toast the bread and butter it.
  4. When the eggs are cooked run them under cold water until they’re cool enough to handle and then peel off the shells.
  5. To build your brunch, put a handful of watercress on top of each slice of toast, top each with 2 pieces of bacon, then slice the peeled egg and lay it on top of the bacon. Sit back, eat and enjoy!
Recipe by appetite magazine at https://www.appetitemag.co.uk/watercress-and-smoked-bacon-sourdough-brunch/