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  • 2servings
  • 20minutes
  • 398calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, E
MineralsFluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g new potatoes , halved lengthways

  2. 2 eggs

  3. 1 x 70g pack of cubetti di pancetta

  4. olive oil

  5. 1 tsp Dijon mustard

  6. 1 tbsp red wine vinegar

  7. 50g watercress

Instructions Jump to Ingredients ↑

  1. Cook the potatoes until just tender - about 15-20 minutes. Drop the eggs into boiling water and cook for 7 minutes, then plunge into cold water.

  2. Cook the pancetta until crisp. Whisk together 2 tbsp olive oil, the Dijon mustard and vinegar and season. Toss the warm potatoes with the watercress, pancetta and dressing. Divide between 2 plates. Shell the eggs, quarter and add to the plates.

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