WATERCRESS SCRAMBLED EGGS (for two)
4 large eggs
1 tablespoon sour cream
salt and freshly ground black pepper to taste
½ cup coarsely chopped watercress leaves
2 teaspoons unsalted butter
sour cream, for garnish
watercress sprigs, for garnish
- Lightly beat the eggs, 1 tablespoon sour cream and salt and pepper in a bowl. Stir in the watercress.
- Melt the butter in a nonstick skillet and swirl to coat the bottom of the pan. Add the eggs and cook over low heat, stirring constantly with a fork. Cook until the eggs are set and soft, 2-1/2 top 3 minutes; do not overcook.
- Garnish each portion with a dollop of sour cream and a sprig of watercress and serve immediately.
from Julee Rosso and Sheila Lukins, The New Basics Cookbook