• Bring a small pot of water to the boil and carefully place the eggs in. Reduce the heat to medium and cook for maximum of 3 minutes. Drain the water and pour over some cold one to stop them from cooking.
• Meanwhile: With a cookie cutter cut 2 circles out of each bread slice. Place them on a frying pan and dry fry until they turn brown. Once they are ready, place them on a serving plate/tray.
• Peel the eggs and cut each in half.
• With a knife, spread some of the mustard over each bread slice. Top with thinly sliced goat cheese and some watercress.
• Cut the ham into thin strips, roll each strip into a barrel shape and put onto the watercress. Top with half of the egg (yolk side up) and secure with a toothpick.

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