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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

  1. Lightly beat the eggs, 1 tablespoon sour cream and salt and pepper in a bowl.  Stir in the watercress.
  1. 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.
  1. 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

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