Serves 4

Poached egg and new potato salad with crispy bacon recipe

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Ready in 25 minutes

450g new potatoes, such as Jersey Royals, scraped or scrubbed clean
2 rindless rashers dry cured smoked back bacon, cut into short fat strips
Vinegar, for poaching the eggs
4 medium, very fresh eggs
75g bag watercress

For the mustard dressing
2 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp olive oil

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1. Boil the potatoes in a pan of salted water for 12-15 minutes, until just tender. Drain and cool slightly.
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.

Nutritional info

Per serving: 255kcals, 16.1g fat (3.4g saturated), 10.5g protein, 18.5g carbs, 1.8g sugar, 1.4g salt

Chef's tip

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.

Wine Recommendation

Wine note: A light, juicy, soft red works nicely and you can even chill it very slightly. Pick up a good-quality Beaujolais.

Poached egg and new potato salad with crispy bacon recipe

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