Recipe: Watercress and Smoked Bacon on Sourdough | Living North

Recipe: Watercress and Smoked Bacon on Sourdough


Watercress and Smoked Bacon on Sourdough

2 eggs

4 rashers smoked streaky bacon

2 slices sourdough bread

2 tsps butter

2 handfuls watercress

Hot sauce to serve

Ideal for a slow-rising weekend brunch, the classic bacon and egg sarnie is given a gourmet twist with hot sauce, sourdough bread and crisp watercress

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. 

Published in: January 2017

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