4 rashers smoked streaky bacon
2 slices sourdough bread
2 tsps butter
2 handfuls watercress
Hot sauce to serve
Bring a pan of water to a simmer, add the eggs and simmer for three minutes then put the lid on and turn off the heat, leave to stand for two minutes.
Meanwhile heat the grill and cook the bacon on both sides until crispy. Toast the bread and butter it.
When the eggs are cooked run them under cold water until they are cool enough to handle then peel off the shells.
To build your brunch, put a handful of watercress on top of each slice of toast, top each with two pieces of bacon, then slice the peeled egg and lay it on top of the bacon. Serve with a dash of hot sauce.