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Bring a large pan of water to the boil, gently add the eggs and boil for 6 minutes 30 seconds, then refresh in iced water. When cold, peel. Cut the bread into small cubes; fry in 1 tbsp olive oil over a medium heat, until golden and crisp (about 6-8 minutes). Set aside on kitchen paper.
Whisk together the mustard, sugar and vinegar, then gradually whisk in 100ml olive oil to make a vinaigrette. Bring a fresh pan of salted water to the boil. Snap the woody bottoms off the asparagus. Boil the spears for 1-2 minutes; drain and set aside.
Scatter the watercress and asparagus over a serving platter. Halve the eggs and arrange on top. To serve, drizzle over the vinaigrette and scatter with the croutons.
Typical values per serving when made using specific products in recipe
Energy | 1,539kJ/ 372kcals |
|---|---|
Fat | 33g |
Saturated Fat | 5.1g |
Carbohydrates | 8.2g |
Sugars | 3.9g |
Fibre | 2.4g |
Protein | 8.8g |
Salt | 0.7g |
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