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Farm Eggs with Watercress and Parsley Sauce
- 10 large eggs (preferably local farm eggs), room temperature
- 2 tablespoons plus 1/2 teaspoon coarse kosher salt
- 1 small garlic clove, thinly sliced
- 2 tablespoons boiling water
- 1/4 cup coarsely chopped watercress
- 1/4 cup coarsely chopped fresh Italian parsley
- 1/8 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
Directions:View on Bon Appetit
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