Poached egg and new potato salad with crispy bacon and a mustard dressing

Categories: August

Ingredients

• 450g new potatoes, 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 watercress
• 2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp olive oil

Directions

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 tbsp 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.

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