|Our gorgeous breakfast of croissants and coffee, in the sun|
Once home and unpacked I made watercress soup with floating islands (poached eggs) for tea.
Finely cut 1/2 onion, 2 cloves garlic, 1 stalk celery (from the garden) and saute in a bit of olive oil. Add the vege stock you have in the fridge (or chicken stock if you have made some) to a total of 1 litre. Bring to boil. Add a good bunch of watercress and simmer 5 minutes. Add salt and pepper to taste and a couple of drops of tabasco sauce. Blitz with blender till smooth. In another pot of water poach an egg per person for 1 1/2 minutes. Put watercress in bowls, add an egg per person making sure it shows (it is an island after all) and serve. As you are eating the egg will finish poaching. Yum