PARSLEY, SAGE, ROSEMARY AND THYME SALAD WITH SCRAMBLED EGGS

Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings, side dish

Time 30m

Yield 6 main course servings or 12 side-dish servings

Number Of Ingredients 12

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 1/2 tablespoons balsamic vinegar
1 1/2 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams