Eggs with Watercress Mousseline

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.


  • 40 g/ oz watercress leaves
  • 100 ml/4 fl oz single cream
  • 100 ml/4 fl oz double cream
  • salt
  • freshly ground black pepper
  • 1 bunch of watercress, trimmed
  • 8 soft-boiled eggs, shelled
  • brown bread and butter, to serve


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 with the watercress cream. Serve with brown bread and butter.