Instructions: Begin by poaching the eggs: fill a frying pan with water to a depth of approximately 4 cm then heat it to a temperature just sufficient to keep the water at a bare simmer Then break the eggs (two at a time) into the simmering water and let them cook for 3 minutes or so.

As soon as theyre cooked to your liking use a draining spoon to lift them from the water and transfer them to a bowl of cold water.

Then cook the remaining eggs and leave them in the cold water while you prepare the mayonnaise.

Separate off the watercress leaves and discard the stalks.

Now break the two eggs into the goblet of a blender or food processor add the salt garlic mustard powder and a few twists of freshly milled black pepper then switch on to blend these together.

Next pour the oil in a thin trickle through the hole in the top with the machine still switched on.

When all the oil is in add the vinegar lemon juice and watercress leaves then blend again until the sauce takes on a lovely speckled green colour.

To serve arrange thinly sliced lettuce round the edges of your serving plates to form a border then arrange one or two eggs in the centre and spoon the dressing over and around them.

Serve with crusty wholemeal bread.

Serves 3 as a main course or 6 as a starter

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