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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