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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cynbail4950
[email protected]This dish was absolutely delicious! The watercress and parsley sauce was so flavorful and complemented the eggs perfectly. I will definitely be making this again.
Chano Chani
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggs were fluffy and the sauce was creamy and flavorful. I served it with a side of roasted vegetables and it was a hit with the whole family.
Rahul Khadka
[email protected]I loved the simplicity of this dish. It was easy to make and the ingredients were all fresh and flavorful. The eggs were cooked perfectly and the sauce was divine.
Lettie Barnard
[email protected]This dish was a bit bland for my taste. I think I would have preferred a more flavorful sauce. Otherwise, it was a good recipe.
John Joy
[email protected]I followed the recipe exactly and the dish turned out great! The eggs were cooked perfectly and the sauce was delicious. I served it with a side of toast and it was a perfect breakfast.
Amy S
[email protected]The flavors in this dish were amazing! The watercress and parsley sauce was so unique and flavorful. I will definitely be making this again.
Aminu Firdaws
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the eggs were a bit overcooked. I think I would prefer a lighter sauce next time.
Yohanes Aweke
[email protected]I'm not usually a fan of eggs, but this dish changed my mind. The watercress and parsley sauce was so delicious that it made the eggs irresistible. I will definitely be making this again.
Ahh sjshsbsh
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggs were fluffy and the sauce was creamy and flavorful. I served it with a side of roasted vegetables and it was a hit with the whole family.
Corwin Roscoe
[email protected]I loved the simplicity of this dish. It was easy to make and the ingredients were all fresh and flavorful. The eggs were cooked perfectly and the sauce was divine.
Abdul Fatah
[email protected]This dish was absolutely delicious! The watercress and parsley sauce was so flavorful and complemented the eggs perfectly. I will definitely be making this again.