Farm Eggs with Watercress and Parsley Sauce
Hard-boiled farm-fresh eggs served with a vibrant green sauce made from watercress, parsley, and olive oil. The eggs are perfectly cooked and paired with a flavorful herb sauce that combines the peppery taste of watercress with fresh parsley and a hint of cayenne.
Ingredients
- •10 whole large eggs
- •2 tablespoons coarse kosher salt
- •1 clove garlic
- •2 tablespoons boiling water
- •¼ cup watercress
- •¼ cup Italian parsley
- •⅛ teaspoon cayenne pepper
- •½ cup extra-virgin olive oil
Cooking Instructions
- 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. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
15 min
- 2.
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.
5 min
- 3.
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.
5 min
