FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE
Provided by Scott Peacock
Categories Blender Egg Garlic Brunch Easter Vegetarian Quick & Easy Low Cal Spring Watercress Parsley Boil Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
- Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
- Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.
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Kumar Regmi
[email protected]I followed the recipe exactly and the sauce curdled. I'm not sure what went wrong.
Sn Shanto
[email protected]This recipe was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Princess Julie T
[email protected]The eggs were a bit overcooked for my taste, but the sauce was delicious. I'll try again with less cooking time next time.
Fusheini Salifu
[email protected]I added some chopped bacon to the sauce and it was amazing! This dish is definitely a keeper.
Sivabrian Mooken
[email protected]This was a great way to use up some leftover eggs. The sauce was easy to make and the whole dish came together quickly.
Md Shahin
[email protected]I'm not a big fan of eggs, but this dish was surprisingly good. The watercress and parsley sauce was really flavorful and helped to balance out the richness of the eggs.
Marcus Potter
[email protected]Loved this recipe! It was simple to follow and the end result was delicious. The eggs were cooked perfectly and the sauce was creamy and flavorful.
Amar Almrshde
[email protected]This dish was easy to make and very tasty. I used fresh eggs from my backyard chickens and the flavor was amazing. The sauce was creamy and flavorful, and the watercress and parsley added a nice touch.
Mohammednur Leramo
[email protected]I made this for breakfast and it was a hit! The eggs were fluffy and the sauce was creamy and flavorful. I loved the addition of watercress and parsley.
Faheem Irshad
[email protected]This dish was absolutely delicious! The eggs were perfectly cooked and the watercress and parsley sauce was flavorful and light. I will definitely be making this again.