Name: Watercress Scrambled Eggs
Yield: 2 portions
Ingredients: 4 large eggs; 1 tablespoon sour cream; Salt and freshly ground black pepper, to taste; ½ cup coarsely chopped watercress leaves; Watercress sprigs, for garnish; Sour cream, for garnish; 2 teaspoons unsalted butter

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Watercress gives a peppery bite to these company-worthy scrambled eggs, and the dollop of sour cream is refreshing.

Ingredients

4 large eggs
1 tablespoon sour cream
Salt and freshly ground black pepper, to taste

Gluten-free
Brunch
Breakfast
Vegetarian

Method

Lightly beat the eggs, 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, 2½ to 3 minutes; do not overcook. Garnish each portion with a dollop of sour cream an

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Ingredients

Method

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