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.
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, 4–6 minutes.
Transfer eggs to toast slices using a slotted spoon, letting poaching water drain from eggs. Top eggs with sauce; serve immediately.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 17g 85%
Cholesterol 261mg 87%
Sodium 215mg 8%
*Percent Daily Values are based on a 2,000 calorie diet.