Ingredients

The following ingredients have 4 Servings
  • 1 bunch watercress, sprigs picked
  • 1 bunch rocket, leaves picked
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 8 slices sourdough
  • 1/3 cup (80ml) extra virgin olive oil, plus extra to brush and drizzle
  • 8 eggs
  • 1 bunch chervil, leaves picked (see note)
  • 1 bunch tarragon, leaves picked
  • 1 tablespoon red wine vinegar

Instruction

  • Toss watercress, rocket and parsley together in a bowl and set aside.
  • Preheat a chargrill pan over high heat.
  • Brush bread all over with oil, season with pepper and grill for 1-2 minutes each side until charred. Set aside and keep warm.
  • Heat 1 tablespoon oil in a frypan over medium heat. Crack 2 eggs into a small glass, then pour into the pan. Sprinkle a pinch of sea salt on top and cook for 2-3 minutes until the white becomes solid, the edges are slightly crispy and the yolk begins to cook – be careful not to overcook the egg. Take a handful of chervil and tarragon and scatter over the eggs, then cook for a further 30 seconds. Splash 1 teaspoon vinegar on the eggs and gently remove from the pan. Repeat with remaining oil, eggs, herbs and vinegar.
  • Arrange bread on plates and top with watercress salad and eggs. Drizzle with extra oil, then season and serve warm.