Eggs with Watercress Mousseline

Name: Eggs with Watercress Mousseline
Yield: Serves 8 As a First Course or 4 As a Main Course
Ingredients: 100 ml/4 fl oz single cream; 40 g/1½ oz watercress leaves; 1 bunch of watercress, trimmed; freshly ground black pepper; salt; 100 ml/4 fl oz double cream; brown bread and butter, to serve; 8 soft-boiled eggs, shelled; brown bread and butter, to serve

Preparation info

Serves
8
As a First Course

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

A terrifically simple, cold, light luncheon dish, or a pretty first course. It is rich and glamorous, and needs a generous bed of fresh peppery watercress to offset the cream sauce.

Ingredients

40 g/1½ oz watercress leaves
100 ml/4

Lunch
Main course
Starter
Vegetarian

Method

Process the watercress leaves and single cream in a blender until smooth. Lightly whip the double cream with salt and pepper to taste. Fold in the watercress purée to give a sauce of coating consistency. Taste and adjust seasonings.

Divide the whole watercress between four or eight serving plates, tucking it round in circles to form nests. Place one or two egg(s) in each ‘nest’ and coat