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Michel Guérard

49 Watercress with Poached Eggs

Cresson à l’oeuf poché

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Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About

Ingredients

Main ingredients

Method

  1. Poach the four eggs in the traditional way.
  2. Heat the watercress purée in a stainless-steel saucepan.
  3. When the eggs are cooked, drain them on a cloth. Trim them to a nice oval shape with a small knife, removing all the little filaments of white from round the edge.
  4. Arrange the watercress purée on the fo

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