Watercress Soup with Poached Egg

To make around 4 servings.

INGREDIENTS

Watercress - 200g

Potato - 2 average Maris Pipers

Eggs - 1 per person

 INSTRUCTIONS

1. Start by grating the Potato.

2. Place a high walled frying pan on a low heat, add a dash of Olive Oil, and add the Watercress.

3. Add 1 handful of the Potato, and wilt the Watercress gently.

4. Pour in enough boiling Water to just cover the Cress, then season with Salt and Pepper.

5. Simmer for around 5 minutes, then blend until the Soup is fairly smooth, but with a little coarseness.

6. Pour the Soup out into a Saucepan, keep it on a very low heat ready to serve.

7. Next, add a saucepan of water to a very low heat, get the water to a simmer, then reduce the heat so the Water is just shimmering, without bubbles.

8. Crack the Egg into a cup or bowl, then swirl the Water to create a vortex, and drop in the Egg.

9. Poach the Egg until they are set but with perfect soft yolks, around 3-4 minutes.

10. Once cooked, remove the Egg, and gently pat them dry with a tea towel.

11. Pour some of your Soup out into a bowl, top with the poached Egg, and drizzle with extra virgin Olive Oil.

12. Season the Egg lightly with sea Salt and black Pepper, and serve.

Enjoy.