Name: Farm Eggs with Watercress and Parsley Sauce
Yield: Makes 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

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Photo by Craig Cutler

It's not Easter dinner without the eggs. In this recipe, they are boiled just until the yolks are set, then sliced and topped with a fresh herb sauce.

Recipe notes

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Recipe notes

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