Watercress Salad with Poached Egg and Bacon

You’ll love these perfectly poached eggs with zesty watercress and thick bacon.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 2 Tbsp. extra-virgin olive oil
  • 1⁄2 tsp. freshly ground black pepper
  • 1 Tbsp. rice wine vinegar
  • 4 large eggs
  • 4 cups watercress
  • 4 slices thick-cut bacon, cooked and chopped into 1⁄2-inch strips
  • 1⁄2 Tbsp. finely chopped parsley.


  • Preheat oven to 400°F.
  • In a small bowl combine lemon juice, mustard, oil, and pepper. Stir well to combine.
  • Pour cold water into a large saucepan until there is at least 4 inches of water. Add vinegar and bring to a boil over medium heat, then reduce heat to low.
  • Crack 1 egg into a small shallow bowl. Stir water in saucepan continuously to create a whirlpool. Gently pour egg into water. Cook 3 minutes until firm. Remove egg from water with a slotted spoon. Skim any remaining foam from water. Repeat with remaining eggs.
  • Place watercress and bacon in a large salad bowl. Pour in lemon-mustard dressing. Toss well to combine. Divide among 4 plates. Gently add 1 egg to each plate. Sprinkle with parsley and serve.