Ingredients

Method

1. 1

   Wash the bunch of watercress thoroughly.

2. 2

   Separate the leaves from the stems. Set the leaves aside.

3. 3

   Finely chop the watercress stems.

4. 4

   Peel and dice the small potato into very small cubes.

5. 5

   Heat a splash of olive oil in a pan over medium heat. Add the diced potato and chopped watercress stems. Sauté for 5 minutes.

6. 6

   Add the watercress leaves, butter, and hot water to the pan. Let it simmer for another 5 minutes.

7. 7

   Transfer the mixture to a blending container and blend with an immersion blender until very smooth. Set aside.

8. 8

   Bring a pot of water to a rolling boil.

9. 9

   Carefully lower 2 eggs into the boiling water and cook for exactly 5 minutes for a runny yolk.

10. 10

    Immediately transfer the eggs to a bowl of ice water to stop the cooking process.

11. 11

    Once cooled, carefully peel the eggs.

12. 12

    Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs.

13. 13

    Gently roll a peeled soft-boiled egg in the flour, ensuring it's fully coated.

14. 14

    Dip the floured egg into the beaten egg.

15. 15

    Roll the egg in the panko breadcrumbs.

16. 16

    For an extra thick crust, dip the breaded egg back into the beaten egg and then again into the panko breadcrumbs.

17. 17

    Heat the frying oil in a small pot to 180°C (350°F).

18. 18

    Carefully fry the breaded egg for about 2 minutes, or until golden brown and crispy.

19. 19

    Remove the egg from the oil and let it drain on paper towels.

20. 20

    Spoon the warm watercress cream into a shallow bowl.

21. 21

    Add a dollop of crème fraîche in the center of the cream.

22. 22

    Place the fried soft-boiled egg on top of the crème fraîche.

23. 23

    Drizzle with olive oil.

24. 24

    Season with salt, pepper, and a pinch of Espelette pepper.

25. 25

    Serve immediately.