Farm Eggs with Watercress and Parsley Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This elegant high-protein dish featuring farm eggs with watercress and parsley sauce is a celebration of fresh, vibrant flavours. The creamy, perfectly set eggs are paired with a piquante, emerald-green herb oil that provides a peppery kick from the fresh watercress and a hint of warmth from the cayenne. It is a sophisticated yet simple way to elevate the humble boiled egg into a stunning starter or a light, nutritious lunch that looks beautiful on any platter.

Ideal for those seeking a healthy, low-carbohydrate option, this recipe is packed with quality fats and iron-rich greens. You can prepare both the eggs and the sauce up to four hours in advance, making it a stress-free choice for hosting a weekend brunch or a seasonal spring gathering. Serve alongside some crusty sourdough for a more substantial meal.

Ingredients for Farm Eggs with Watercress and Parsley Sauce

10 large eggs (preferably local farm eggs), room temperature
2 tablespoons plus 1/2 teaspoons 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 colher de chá de pimenta caiena
120ml de azeite de oliva extra-virgem

How to make Farm Eggs with Watercress and Parsley Sauce

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 teaspoons 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.