Soft-boiled Egg, Bacon & Watercress Salad
- Servings -
- My Notes -
INGREDIENTS
- 2 Eggs
- 1 tablespoon Red Wine Vinegar
- 2 tablespoon Olive Oil
- 1 teaspoon Stone Ground Mustard
- 0.25 teaspoon Paprika
- 0.13 teaspoon Sea Salt
- 0.13 teaspoon Pepper
- 4 slice Bacon
- 1 bunch Watercress
- 2 tablespoon Green Onion - chopped,green part only
INSTRUCTIONS
- Softly boil the two eggs in boiling water and set aside (bring up to a boil, cook for about 6 minutes, and remove from water).
- For the salad dressing… whisk together the vinegar, olive oil, stone ground mustard, paprika, salt and pepper.
- Heat a medium sized skillet over high heat. Cook the bacon until crisp, turning once.Set bacon aside on a plate over a paper towel. Once slightly cooled, chop into small pieces.
- Remove the thicker stems from the watercress and toss with the dressing, and serve with the peeled soft boiled eggs.Garnish with freshly ground black pepper and sliced green onions.
NOTES
We recommend cured bacon, that is sugar and celery salt/ juice free (organic is a bonus, but not often readily available).
Hard boiled eggs are easier to peel when they are cooled. You may run these under cold water for a couple of minutes to cool them down. You can also fry an egg sunny side up in the same pan you cooked the bacon in, for a quicker meal.
