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Watercress Atop Scrambled Eggs

by Jane Worthington-Roth, Jane Worthington-Roth

Have you ever tried watercress? If not, you could be in for a real treat. Watercress is a fast-growing aquatic plant, often found growing wild in clumps among the rocks in clear running streams. It’s cultivated hydroponically in beds that are flooded as the hollow stems of watercress float making it easy to harvest. In local supermarkets, it’s available in sealed plastic bags, or in small bunches. Select watercress with leaves that are small and dark green, not yellow.

The taste reminds me of arugula, with a light peppery bite and lots of crunch. Watercress makes a delicious base for a salad. I like to top watercress with lightly fried thin slices of salami, tossed with a lemon vinaigrette. The crunch, saltiness and lemon combo is very refreshing.

My favorite use for watercress comes at breakfast. I chop up about a cup of watercress, mix it with 2 tablespoons of sour cream, and use it as a topping for scrambled eggs. It is amazing how this simple topping elevates the eggs into something spectacular! If you want to give it even more flavor and color, add a half-teaspoon of crushed pink peppercorns.