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.