Recipes
Farm Eggs with Watercress and Parsley Sauce
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FoodConnect.com Test Kitchen
- Categories: Appetizers, Eggs & Breakfast
- Servings: 10 change
- Calories per serving: 182
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 182 | 9% |
| Fat 16g | 25% |
| Cholesterol 240mg | 80% |
| Sodium 1,000mg | 42% |
| Carbohydrates 1g | 9% |
Ingredients
- 10 large eggs (preferably local farm eggs), room temperature
- 2 tablespoons coarse kosher salt plus 1/2 teaspoon
- 1 small garlic clove thinly sliced
- 2 tablespoons boiling water
- 1/4 cup watercress coarsely chopped
- 1/4 cup fresh Italian parsley coarsely chopped
- 1/8 tsp cayenne pepper
- 1/2 cup olive oil
Recipe Method
1. 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.2. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside. 3. Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes.
4. 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
DO AHEAD Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using. 5. 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.
