Farm Eggs with Watercress and Parsley Sauce

Name: Farm Eggs with Watercress and Parsley Sauce
Yield: 10 Servings
Ingredients: 10 large eggs (preferably local farm eggs), room temperature; 2 tablespoons plus 1/2 teaspoon coarse kosher salt; 1 small garlic clove, thinly sliced; 2 tablespoons boiling water; 1/4 cup coarsely chopped watercress; 1/4 cup coarsely chopped fresh Italian parsley; 1/8 teaspoon cayenne pepper; 1/2 cup extra-virgin olive oil

By Scott PeacockPhotography by Craig Cutler

February 29, 2008

Recipe notes