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.