Melt the butter in a large pan over a low heat, add the wild garlic or onion and sweat until soft – do not allow it to colour. Add the stock and bring to the boil, then add the watercress, bring back to the boil and simmer for just a minute. Place in a blender with the cooked rice or rice cakes and process until smooth. Return the soup to the pan, reheat thoroughly without boiling, and season to taste with a few scrapes of nutmeg, salt and pepper.
The perfect poached egg: poach the eggs one at a time. Break each egg into a cup, being careful not to break the yolk. Bring a small pan of water to the boil. When it is boiling rapidly, stir fast with a large spoon to create a vortex. Pour the egg into the centre of the vortex, place the lid on the pan and turn off the heat under it. Leave for exactly 2 minutes.
Serve the soup in warmed bowls, with a drained poached egg in the centre of each one and a blob of cream next to it, topped with a sprinkling of chopped wild garlic leaves or chives. And, of course, your toast.