Poached Eggs with cream & watercress

4 eggs
2 bunches watercress
1/2 pint soured cream or single if you prefer
1oz cheddar cheese
1 oz grated parmesan
lemon juice
1/2 oz butter

Method
Heat the soured cream and add the cheeses, and lemon juice
Saute the watercress in the butter in a separate pan till wilted
Poach the eggs for 3-4 mins each as you like them
Serve the watercress on a plate with the eggs on top and sprinkle with some extra Parmesan