Photo: Anna Pelzer
Soft-boiled egg, bacon & watercress salad
9 ingredients
10 min + 5 min
Serves 2
openrecipes
Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress
Estimated Nutrition (whole recipe, rough)
687
Calories
28g
Protein
11g
Fat
116g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large eggs , at room temperature
- 1 shallot , very finely chopped
- 1 tbsp red wine vinegar
- 1 heaped tsp wholegrain mustard
- 2 tbsp rapeseed oil
- handful chives , snipped (optional)
- 4 thick rashers streaky smoked dry-cured bacon
- 2 slices good white crusty bread (ideally sourdough)
- 2 good handfuls British watercress , thick stems removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes