Farm Eggs with Watercress and Parsley Sauce

241632

Course Appetizers

Ingredients in this Recipe

1 small garlic clove, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup coarsely chopped fresh Italian parsley
1/4 cup coarsely chopped watercress
1/8 teaspoon cayenne pepper
10 large eggs (preferably local farm eggs), room temperature
2 tablespoons boiling water
2 tablespoons plus 1/2 teaspoon coarse kosher salt

Recipe Preparation

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