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A light lunch or supper dish of poached eggs in watercress sauce, covered with a cheesy topping. Serves 4.

Ingredients

• 4 large farm fresh eggs

Sauce

• 2 oz butter

• 2 bunches watercress, trimmed, washed, and chopped

• 1 small onion, peeled and diced

• ½ pint milk

• 1 oz plain flour

• Salt and pepper

• ¼ teaspoon ground nutmeg

• 1 oz cheddar cheese, grated

Method

1. Melt 1 oz butter in a large frying pan, add the watercress and onion and cook gently for 3 to 4 minutes.

2. Remove from the heat and allow to cool.

3. Sieve or puree in a food processor, with milk.

4. Melt the remaining 1 oz butter in the pan, stir in the flour and cook for 3 to 4 minutes.

5. Remove from heat and gradually stir in the watercress milk.

6. Return to the heat and stir, bring to the boil until the sauce thickens.

7. Cook gently for 3 to 4 minutes.

8. Season with salt, pepper and a little nutmeg.

9. Meanwhile poach the eggs until only just set.

10. Place them in a shallow, ovenproof dish, cover with the sauce, sprinkle with cheese and brown very quickly under a very hot grill.

11. Serve hot with fresh, crusty bread.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.