Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons chopped flat leaf parsley
- 3tablespoons minced fresh sage
- 3tablespoon minced fresh rosemary
- 3tablespoons minced fresh thyme
- 4bunches watercress, rinsed, dried and chopped
- 1½tablespoons balsamic vinegar
- 1½tablespoons olive oil
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 3slices bacon, minced
- 6eggs, lightly beaten
- 2tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
189 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 11 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
This seems like a class assignment to make an egg dish based on a popular 1960s song. The spices are so overwhelming I'm calling it a cracker topping.
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