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.
EGG & PARSLEY SALAD WITH WATERCRESS DRESSING
A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 30m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there's no need to chill the salt.
- Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.
Nutrition Facts : Calories 129 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
CUCUMBER AND WATERCRESS SALAD
Steps:
- In a bowl, combine the cucumber, watercress and parsley.
- In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.
WATERCRESS AND HARD-COOKED EGG SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
- Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
- Add watercress, egg and onion. Sprinkle with parsley and toss.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 251 milligrams, Sugar 1 gram, TransFat 0 grams
EGG AND WATERCRESS TEA SANDWICHES
Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.
Provided by Daydream
Categories Lunch/Snacks
Time 30m
Yield 32 triangles
Number Of Ingredients 8
Steps:
- Remove the crusts from the bread.
- Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
- Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
- Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
- Cut each sandwich into 4 triangles.
- To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.
Nutrition Facts : Calories 57.8, Fat 2.2, SaturatedFat 0.5, Cholesterol 40.4, Sodium 115, Carbohydrate 7.1, Fiber 0.3, Sugar 0.8, Protein 2.2
WATERCRESS AND HARD-COOKED EGG SALAD
Provided by Pierre Franey
Categories lunch, salads and dressings, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
- Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
- Add watercress, eggs and onion. Sprinkle with parsley and toss.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 20 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 252 milligrams, Sugar 1 gram, TransFat 0 grams
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