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1
Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush.
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2
Place the pan over a medium heat and add the bacon.
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3
Cook for 2 minutes until lightly browned, then turn and dry-fry on the other side for another 3 minutes.
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4
While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil.
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5
Turn the heat to low, so the water is only just bubbling.
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6
Crack the eggs into the water, one at a time, spacing them well apart.
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7
Cook for 2 1/2 minutes.
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8
The eggs should rise to the surface within a minute.
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9
If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon.
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10
Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil.
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11
Add the tomatoes to the pan with the bacon and season with plenty of black pepper.
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12
Cook the tomatoes for about a minute until just beginning to soften, turning them once.
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13
Put a small pile of watercress on each plate.
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14
Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar.
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15
Take the eggs out of the water with a slotted spoon and place them on top.
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16
Season with a little more pepper and tuck in right away while it's all lovely and hot.
