Poached Eggs on Toast with watercress sauce

Breakfast / Brunch

Poached Eggs on Toast with watercress sauce

Poached Eggs on Toast with watercress sauce profiles how watercress turns the mundane and ordinary into a meal you’ll crave.


4 servings

Total Time

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Serving Tip

Depending on your appetite, the number of eggs and slices of toast are variable; the sauce makes enough to serve four.


Melt butter in a saucepan over medium-high heat; add shallots and sauté until softened, 3 minutes.

Add wine; bring to a boil then simmer until almost evaporated.

Stir in cream, broth, and bay leaf; bring to a boil, reduce heat to medium and simmer until liquids reduced by half, 5 minutes.

Stir in watercress, by the handful, until wilted, 2 minutes; season sauce with salt and pepper. Discard bay leaf.

Heat water and vinegar in a sauté pan to a simmer (160–180°). Add eggs to water, one at a time, until whites are firm but yolks aren’t set, 46 minutes.

Transfer eggs to toast slices using a slotted spoon, letting poaching water drain from eggs. Top eggs with sauce; serve immediately.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 389

% Daily Value*

Total Fat 30g 46%

Saturated Fat 17g 85%

Cholesterol 261mg 87%

Sodium 215mg 8%

Protein 12g

*Percent Daily Values are based on a 2,000 calorie diet.

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