A simple and quick light lunch or starter.

Ingredients - serves 4

4 eggs
8 rashers of bacon
3 tbsp olive oil
2 thick slices of bread
6 chestnut mushrooms, quartered
pinch of chilli flakes
a generous handful each of watercress and young spinach leaves
1 tbsp cider or white wine vinegar (for poaching water)

Method

Roughly tear the salad leaves and divide between 4 plates. Chop the bacon into chunky pieces; quarter the mushrooms; and cut the bread into 2cm squares.

Heat 2 tbsp of the oil in a frying pan and cook the bread to crisp, golden croutons - remove with a slotted spoon to sit and drain on kitchen paper. Add the rest of the oil to the pan with the chilli flakes, bacon and mushrooms, light seasoning, and quickly fry off over a medium heat until all are browning and cooked. Mix with the croutons and divide over the salad leaves.

Add the cider vinegar to a pan of simmering water (about 4-5 cm deep) and break the eggs in carefully. Poach for about 3 minutes and lift out onto kitchen paper then sit one on each salad. Serve.