Friday, 4 May 2012

Boiled Eggs with Watercress and Parsley Sauce

It is very unusual for Husband to say he doesn't like something, but this morning he did. Unlike me, he is very particular about what he can and cannot eat for breakfast, and this really didn't suit him. Oh well, you can't please all the people all the time.

Serves 2
Syn Free on Extra Easy

4 eggs
1 packet watercress
1 bunch flat leaf parsley
salt and pepper to taste
pinch of cayenne pepper

Boil the eggs to your liking. Place the watercress and parsley in a liquidiser with a couple of tablespoons of water and process until smooth. Season to taste. Pour the sauce on a plate and top with the boiled eggs, quartered. 

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