Ingredients

  • 6 tablespoons chopped flat leaf parsley
  • 3 tablespoons minced fresh sage
  • 3 tablespoon minced fresh rosemary
  • 3 tablespoons minced fresh thyme
  • 4 bunches watercress, rinsed, dried and chopped
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 3 slices bacon, minced
  • 6 eggs, lightly beaten
  • 2 tablespoons freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      198 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 198 milligrams cholesterol; 650 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 main course servings or 12 side-dish servings

Preparation

  1. In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well. Set aside. In a medium-size skillet over medium heat, cook the bacon until nearly crisp. Lightly season the eggs with salt and pepper.
  2. Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. Stir in the salad and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. Season with salt and pepper to taste and sprinkle with Parmesan. Serve immediately.

30 minutes

Dining and Cooking