Egg dish with herbaceous sauce featuring watercress and parsley.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.58 · €1.40/serving
- 10 large, pasture-raised eggs, at room temperature (allowing eggs to come to room temperature ensures even cooking)Est. price €2.50–€4.00
- 2 tablespoons plus 1/2 teaspoon of flaky sea salt (coarse kosher salt can also be used, but the texture of flaky sea salt adds a delightful crunch)Est. price €0.15–€0.35
- 1 small clove of garlic, thinly sliced (slicing garlic thinly enhances its flavor when added to dishes)Est. price €0.10–€0.25
- 2 tablespoons of freshly boiled water (using boiling water helps to extract maximum flavor from ingredients)Est. price €0.01–€0.03
- 1/4 cup of roughly chopped watercress (adding watercress at the end of cooking preserves its peppery freshness)Est. price €0.50–€1.20
- 1/4 cup of roughly chopped fragrant flat-leaf Italian parsley (Italian parsley adds a fresh herbaceous note to dishes)Est. price €0.30–€0.70
- 1/8 teaspoon of fiery cayenne pepper (adjust the amount of cayenne pepper to suit your desired level of heat)Est. price €0.02–€0.05
- 1/2 cup of top-quality extra-virgin olive oil (use a high-quality olive oil for the best flavor profile in your dish)Est. price €2.00–€5.00
Steps
- 1Start by arranging the eggs in a large saucepan in a single layer. Pour water over the eggs until they are covered by 1 1/2 inches. Add 2 tablespoons of coarse salt to the water and bring it to a boil over high heat. Once boiling, remove the saucepan from the heat, cover it tightly, and allow the eggs to sit for 8 minutes. Drain the hot water from the saucepan. Next, return the eggs to the pan and cover it with a lid. Gently shake the pan to crack the egg shells all over. Transfer the cracked eggs into a large bowl filled with ice water and let them cool for about 5 minutes. After cooling, peel off the eggshells carefully and set aside the peeled eggs for further use.
- 2Start by placing the garlic in a small ramekin and pouring 2 tablespoons of boiling water over it. Let it sit for 2 minutes before transferring both the garlic and its liquid to a blender. Next, add watercress, parsley, cayenne, and the remaining 1/2 teaspoon of coarse salt to the blender. While blending, slowly pour in the olive oil until the mixture becomes smooth. Season with freshly ground black pepper according to your taste preference. If preparing ahead, you can make the eggs and watercress-parsley sauce up to 4 hours in advance. Remember to cover them separately and refrigerate. When ready to use, bring the sauce to room temperature before serving.
Cultural note
This dish showcases a combination of fresh herbs and spices commonly used in Mediterranean cuisine, particularly Italian and Greek recipes. Watercress sauce is a traditional accompaniment in many European dishes.
Seasonal note
Watercress and parsley are typically in season during the spring and early summer, making this dish ideal for those seasons. Eggs are available year-round.
Health note
This dish is high in protein, healthy fats, and vitamins A, C, and K from the watercress and parsley. It is also a good source of zinc. However, it is high in calories and cholesterol, so it should be consumed in moderation.
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