This easy dinner recipe tops a delicious potato salad with a delicately poached egg and the saltiness of crispy bacon.
Serves 4
Ready in 25 minutes
Per serving:
255kcals
16.1g fat (3.4g saturated)
10.5g protein
18.5g carbs
1.8g sugar
1.4g salt
1. Boil the potatoes in a pan of salted water for 12-15 minutes, until just tender. Drain and cool slightly.
For a vegetarian meal, simply leave out the bacon and replace with some shaved vegetarian Parmesan to give the salad back that slightly salty hit.
2. Meanwhile, heat a large frying pan until hot, add the bacon strips and dry-fry for 2-3 minutes, until crisp and golden. Drain on kitchen paper and keep warm.
3. Bring some water almost to a simmer in a saucepan and add a little vinegar. Stir the water and break in an egg. Poach for 3 minutes, then lift out, drain and keep warm. Repeat with the remaining eggs.
4. Make the dressing. Whisk the mustard and vinegar together, slowly whisk in the olive oil, then season.
5. Cut the potatoes into quarters. Put in a bowl and stir in 2 tablespoons of the dressing. Arrange the potatoes and watercress on 4 plates and top with an egg. Drizzle with a little more of the mustard dressing and scatter with bacon to serve.
© delicious. magazine
A light, juicy, soft red works nicely and you can even chill it very slightly. Pick up a good-quality Beaujolais.
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