Method

• 1.
  Toss watercress, rocket and parsley together in a bowl and set aside.
• 2.
  Preheat a chargrill pan over high heat.
• 3.
  Brush bread all over with oil, season with pepper and grill for 1-2 minutes each side until charred. Set aside and keep warm.
• 4.
  Heat 1 tablespoon oil in a frypan over medium heat. Crack 2 eggs into a small glass, then pour into the pan. Sprinkle a pinch of sea salt on top and cook for 2-3 minutes until the white becomes solid, the edges are slightly crispy and the yolk begins to cook – be careful not to overcook the egg. Take a handful of chervil and tarragon and scatter over the eggs, then cook for a further 30 seconds. Splash 1 teaspoon vinegar on the eggs and gently remove from the pan. Repeat with remaining oil, eggs, herbs and vinegar.
• 5.
  Arrange bread on plates and top with watercress salad and eggs. Drizzle with extra oil, then season and serve warm.