Watercress With Garlic And Scrambled Eggs Recipes

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WATERCRESS WITH GARLIC AND SCRAMBLED EGGS



Watercress with Garlic and Scrambled Eggs image

This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 cup watercress, stems removed
2 large eggs
Coarse salt and freshly ground black pepper

Steps:

  • Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
  • Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.

Nutrition Facts : Calories 191 g, Cholesterol 372 g, Fat 14 g, Protein 14 g, Sodium 157 g

GARLIC-CILANTRO SCRAMBLED EGGS



Garlic-Cilantro Scrambled Eggs image

A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.

Provided by David Smith

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 8

4 large eggs
1 tablespoon sour cream
¼ cup milk
1 clove garlic, minced
¼ cup chopped fresh cilantro
salt and pepper to taste
1 tablespoon butter
1 ½ teaspoons freshly grated Parmesan cheese

Steps:

  • Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
  • Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 3.3 g, Cholesterol 394.3 mg, Fat 18.3 g, Fiber 0.2 g, Protein 14.7 g, SaturatedFat 8.3 g, Sodium 224.2 mg, Sugar 2.3 g

SCRAMBLED EGGS WITH GARLIC SCAPES



Scrambled Eggs With Garlic Scapes image

I bought some garlic scapes from an organic farmer at the local farmers' market this morning. He said to try them in scrambled eggs...

Provided by Linky

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

4 large eggs
1 teaspoon butter
3 -4 garlic scapes, sliced
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to tate)

Steps:

  • Beat eggs with a whisk or immersion blender until pale yellow.
  • Melt butter in medium skillet until foamy. Add beaten eggs to skillet.
  • Stir slowly with a rubber or silicone spatula. As soon as eggs begin to form clumps, turn the heat to low and start to fold the curds over on themselves.
  • Stir the sliced garlic ramps into eggs halfway through cooking.
  • Continue to push eggs around the skillet until they look fluffy and still runny on top.
  • Immediately divide between 2 plates and sprinkle with salt and pepper.
  • Let rest for a minute or two before serving.

Nutrition Facts : Calories 160.5, Fat 11.4, SaturatedFat 4.3, Cholesterol 377, Sodium 449.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.4, Protein 12.6

GREEN GARLIC AND HAM SCRAMBLED EGGS WITH CHEESE



Green Garlic and Ham Scrambled Eggs with Cheese image

I recently was given some stalks of green garlic. I had no idea what to do with them, so I started looking for recipes and found this delicious egg recipe. There are endless variations but the key ingredients are the same.

Provided by Soupster

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 20m

Yield 3

Number Of Ingredients 9

1 tablespoon butter
1 onion, chopped
2 garlic scapes, sliced
½ cup cubed cooked ham
6 eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded white Cheddar cheese

Steps:

  • Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes.
  • Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 13.8 g, Cholesterol 445.4 mg, Fat 27.9 g, Fiber 2 g, Protein 24.3 g, SaturatedFat 11.7 g, Sodium 1433.1 mg, Sugar 5.2 g

CHEESE & WATERCRESS SCRAMBLE



Cheese & watercress scramble image

This dish is quick and easy to make - ideal for a late breakfast, lunch or supper

Provided by Sara Buenfeld

Categories     Breakfast, Lunch, Main course, Supper

Time 10m

Number Of Ingredients 7

2 soda farls (usually sold in packs of 2, alongside bread and rolls)
4large eggs
4 tbsp milk
50g mature cheddar
generous knob of butter , plus extra for spreading
10 cherry tomatoes
generous handful watercress

Steps:

  • Split the soda farls and put them in a toaster or under the grill to toast on both sides. Meanwhile, beat together the eggs and milk with a good sprinkling of salt and some black pepper. Grate the cheese.
  • Heat the butter in a small-to-medium-sized frying pan (preferably non-stick) and when melted add the tomatoes and cook them for about 3 minutes over a fairly high heat, shaking the pan occasionally until they start to soften and the skins split.
  • Pour the eggs into the pan and leave them undisturbed for about 10 seconds. Stir and leave to settle again, then stir again until the eggs are almost scrambled. Sprinkle in the cheese, roughly chop and add the watercress, then take from the heat. Butter the farls and put on serving plates, pile the scramble on top and serve straight away.

Nutrition Facts : Calories 765 calories, Fat 56 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1.57 milligram of sodium

WATERCRESS AND HARD-COOKED EGG SALAD



Watercress and Hard-Cooked Egg Salad image

Provided by Pierre Franey

Categories     lunch, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches firm watercress
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
2 hard-cooked eggs, peeled and chopped
2 tablespoons coarsely chopped red onion
1 tablespoon finely chopped parsley

Steps:

  • Trim off and discard tough ends of watercress. Rinse leaves and tender stems. Drain well and pat dry.
  • Put mustard, vinegar, salt and pepper in salad bowl. Blend with wire whisk. Add oil, beating with whisk.
  • Add watercress, eggs and onion. Sprinkle with parsley and toss.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 20 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 252 milligrams, Sugar 1 gram, TransFat 0 grams

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.

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Top Asked Questions

How do you cook with watercress and garlic?
Heat oil in a skillet or wok over medium heat. Add garlic and saute for a minute. Add watercress and cover for a about a minute. Uncover, add salt, and cook stirring constantly for about few minutes until it is fully cooked. Did you like this recipe?
How to cook scrambled eggs with garlic and scallions?
Heat the remaining oil in the wok or skillet. Add the garlic, scallions and ginger, stirring constantly, about 30 seconds until fragrant. Stir in the garlic scape, and cook for about 3 minutes until the vegetables are tender-crisp. Return the scrambled eggs into the wok or pan, add soy sauce if you like, and season with salt to taste.
How do you cook scrambled eggs in a wok?
Directions. Transfer the eggs onto a plate and set side. Heat the remaining oil in the wok or skillet. Add the garlic, scallions and ginger, stirring constantly, about 30 seconds until fragrant. Stir in the garlic scape, and cook for about 3 minutes until the vegetables are tender-crisp. Return the scrambled eggs into the wok or pan,...
How to cook watercress on the stove?
Instructions Heat oil in a skillet or wok over medium heat. Add garlic and saute until fragrant. Add watercress and salt; cook, stirring constantly, for about 40 seconds. Add 2 tablespoons water and stir. Cover and cook for 25 seconds, or until leaves are wilted.

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