Instructions: You need to begin this by preparing everything in advance.

The onion mushrooms and bacon rashers need to be finely chopped into 5 mm pieces; the sausage should also be chopped but fractionally larger.

Then cut the bread into 5mm cubes (croutons) and arrange the spinach and watercress on two large plates removing any large stalky bits first.

Poach the eggs (qv) and while theyre sitting in the hot water take a mediumsized heavybased frying pan and heat 1 tablespoon of the oil in it until its very hot and gives off a fine haze.

Then fry the croutons tossing them around in the pan until theyre crisp and golden brown about 1 to 2 minutes and after that remove them to drain on some kitchen paper.

Add the rest of the oil to the pan and again let it get really hot before adding the prepared bacon onion and sausage.

Toss them all around keeping the heat high to make everything brown and toasted at the edges.

After 4 minutes add the chopped mushrooms and toss these around still keeping the heat high for about 2 minutes. Finally season with freshly milled black pepper add the sherry and sherry vinegar to the pan giving it a few seconds to bubble and reduce.

Then transfer the eggs to sit on top of the spinach and watercress pour the contents of the pan over everything and sprinkle the croutons on top.

Serves 2

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