Parsley And Egg Sauce Recipes

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EGG & PARSLEY SALAD WITH WATERCRESS DRESSING



Egg & parsley salad with watercress dressing image

A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt

Provided by Tom Kerridge

Categories     Dinner, Lunch, Supper

Time 30m

Yield Serves 8-10

Number Of Ingredients 6

6 eggs , the best quality you can buy
small bunch parsley , leaves picked
1 shallot , peeled and sliced into thin rings
½ tsp dried chilli flakes
70g watercress
75ml olive oil

Steps:

  • Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there's no need to chill the salt.
  • Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.

Nutrition Facts : Calories 129 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE



Eggplant Parmesan With Easy Homemade Sauce image

I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!

Provided by Brenda

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 15

½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste
1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
½ cup olive oil
1 (6 ounce) can tomato paste
1 ½ (6 ounce) cans water
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 clove garlic, crushed
1 teaspoon brown sugar
sea salt and ground black pepper to taste
1 (8 ounce) package fresh mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
  • Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
  • Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
  • Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 14.4 g, Cholesterol 41.4 mg, Fat 30.6 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 680.5 mg, Sugar 5.5 g

PUNGENT PARSLEY AND CAPER SAUCE



Pungent Parsley and Caper Sauce image

This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.

Provided by Martha Rose Shulman

Categories     weekday, condiments, sauces and gravies

Time 20m

Yield About 1 1/3 cups

Number Of Ingredients 10

1 ounce Italian or French bread, crusts removed
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
1 garlic clove, halved, green shoot removed
1 cup, tightly packed, flat-leaf parsley leaves
1 tablespoon mint or basil leaves
2 tablespoons capers
1 hard-boiled egg yolk
3/4 cup extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
  • Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

BUTTERED EGG NOODLES WITH PARSLEY



Buttered Egg Noodles with Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield about 4 to 6 side dish servings

Number Of Ingredients 6

12 ounces wide egg noodles
6 tablespoons unsalted butter, cut into small pieces and chilled
3 tablespoons minced flat-leaf parsley
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 teaspoon grated lemon zest, optional

Steps:

  • Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
  • Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
  • Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

TAGLIATELLE WITH HERBS AND BUTTERY EGG SAUCE



Tagliatelle with Herbs and Buttery Egg Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 12m

Number Of Ingredients 5

8 ounces fresh or 6 ounces dried egg tagliatelle
Coarse salt and freshly ground pepper
1 stick unsalted butter
3 large eggs, lightly beaten
1/4 cup mixed fresh herbs, such as whole flat-leaf parsley leaves and chopped chives

Steps:

  • Cook pasta in a large pot of generously salted water until al dente. Reserve 1/4 cup pasta water and drain pasta.
  • Meanwhile, melt butter in a large nonstick skillet over medium heat. Add eggs and 1/2 teaspoon salt and cook, undisturbed, until edges of eggs begin to set, about 30 seconds. Remove from heat and gently stir a few times to break up eggs into large strands. (Eggs should be undercooked and very wet.)
  • Immediately add hot pasta and herbs to skillet. Season with pepper and toss to evenly coat pasta with sauce and herbs. If necessary, add enough reserved pasta water, a small amount at a time, to lightly coat pasta. Divide between 2 plates and serve immediately.

ENGLISH PARSLEY SAUCE



English Parsley Sauce image

A nice sauce that is good over salmon, chicken, boiled potatoes, and vegetables. Especially good if you love parsley!

Provided by Sharon123

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 7

1/2 cup butter
2 tablespoons flour
2 cups milk
1/4 cup parsley, chopped
2 eggs, hard boiled, finely chopped
salt and pepper
nutmeg

Steps:

  • Melt the butter in a saucepan, blend in flour and milk. Stir until smooth and cook until it thickens, about 5-7 minutes. Salt and pepper to taste. Just before serving, add in parsley and finely chopped hard boiled eggs. Sprinkle in a little nutmeg. Enjoy!
  • This is good over fish, chicken, potatoes and vegetables.

Nutrition Facts : Calories 1331.4, Fat 119.7, SaturatedFat 72.6, Cholesterol 684.4, Sodium 1200.2, Carbohydrate 36.4, Fiber 0.9, Sugar 0.6, Protein 31.6

CAPER-PARSLEY SAUCE



Caper-Parsley Sauce image

Categories     Sauce     Fish     Garlic     No-Cook     Quick & Easy     Lemon     Parsley     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

2/3 cup olive oil
6 tablespoons drained capers
6 tablespoons chopped fresh parsley
6 anchovy fillets, chopped
1/4 cup fresh lemon juice
2 large garlic cloves, halved

Steps:

  • Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE



Farm Eggs with Watercress and Parsley Sauce image

Provided by Scott Peacock

Categories     Blender     Egg     Garlic     Brunch     Easter     Vegetarian     Quick & Easy     Low Cal     Spring     Watercress     Parsley     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

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

Steps:

  • Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
  • Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
  • Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.

LEMONY PARSLEY-AND-EGG SOUP



Lemony Parsley-and-Egg Soup image

Provided by Mark Bittman

Categories     easy, quick, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
4 cups parsley (about 3 bunches)
6 cups vegetable or chicken stock
Salt
black pepper
4 eggs
1/3 cup freshly squeezed lemon juice
1/2 cup heavy cream, optional
Sour cream for garnish, optional

Steps:

  • Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock.
  • Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
  • Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1173 milligrams, Sugar 8 grams, TransFat 0 grams

PARMA-STYLE SCRAMBLED EGGS & PARMESAN SAUCE



Parma-Style Scrambled Eggs & Parmesan Sauce image

This is an elegent brunch or breakfast recipe of Nick Stellino's that he prepared on The Saturday Early Show. The eggs and the sauce together look so dreamy and good...I just LOVE Nick Stellino!

Provided by Stacky5

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil or 3 tablespoons butter
4 garlic cloves, sliced thickly
1/2 white onion, chopped medium
8 eggs
3/4 cup whipping cream
1 pinch salt
1 pinch black pepper
1/2 cup grated parmesan cheese
chopped parsley, for garnish
1 cup whipping cream
1/2 cup grated parmesan cheese

Steps:

  • FOR THE EGGS:.
  • In a non-stick sauté pan, cook the butter (or olive oil), garlic, and onion over medium heat. Cook until the onion is soft and the garlic is starting to brown, which will take about three to four minutes.
  • Transfer the onion and garlic to a large bowl. Add to this bowl the eggs, cream, salt, pepper, and parmesan cheese. Mix well.
  • Then add the egg mixture to the pan, stirring well, until the eggs are scrambled soft, which will take about three minutes using medium-high heat.
  • FOR THE SAUCE:.
  • In a small non-stick saucepan, cook the cream over medium heat until the cream is reduced by a third. This will require about five minutes. Add the grated parmesan cheese and stir well until the cheese is completely melted. The sauce is now ready to be used. Keep warm over low heat.
  • Serve the sauce spooned over the scrambled eggs and garnish with a sprinkling of chopped parsley.

Nutrition Facts : Calories 713.8, Fat 65.8, SaturatedFat 32.8, Cholesterol 587.6, Sodium 601.7, Carbohydrate 7.1, Fiber 0.3, Sugar 1.7, Protein 24.6

PARSLEY AND EGG SAUCE



Parsley and Egg Sauce image

Number Of Ingredients 8

4 large eggs
1 cup lightly packed fresh flat-leaf parsley
2 tablespoons capers, rinsed, drained and chopped
1 clove garlic
1 teaspoon grated lemon zest
1 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
salt and freshly ground black pepper

Steps:

  • 1 Place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Chop the eggs and place them in a bowl. 2 In a food processor or by hand, very finely chop together the parsley, capers, and garlic. Transfer them to the bowl with the eggs. 3 Stir in lemon zest. With a whisk, beat in the oil, lemon juice, and salt and pepper to taste. Scrape into a sauce boat. Cover and chill 1 hour or overnight. 3 Remove the sauce from the refrigerator at least 1/2 hour before serving. Stir well and taste for seasoning. VARIATION: Stir in 1 tablespoon chopped fresh chives. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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