Farm Eggs With Watercress And Parsley Sauce Recipes

EGG & PARSLEY SALAD WITH WATERCRESS DRESSING

Egg & parsley salad with watercress dressing image

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

Ingredients

6 eggs , the best quality you can buy
small bunch parsley , leaves picked
1 shallot , peeled and sliced into thin rings
½ tsp dried chilli flakes
70g watercress
75ml olive oil

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

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