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1
Place eggs in single layer in large saucepan.
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2
Pour enough water over eggs to cover by 1 1/2 inches.
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3
Add 2 tablespoons coarse salt and bring to boil over high heat.
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4
Remove from heat; cover saucepan tightly and let stand 8 minutes.
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5
Drain.
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6
Return eggs to pan; cover with lid and shake pan to crack egg shells.
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7
Place eggs in large bowl of ice water and cool 5 minutes.
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8
Peel eggs and set aside.
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9
Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes.
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10
Transfer garlic with garlic liquid to blender.
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11
Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt.
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12
With blender running, add olive oil in thin stream and blend until mixture is smooth.
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13
Season to taste with freshly ground black pepper.
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14
do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead.
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15
Cover separately and chill.
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16
Bring sauce to room temperature before using.
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17
Cut eggs lengthwise into halves or quarters.
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18
If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright.
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19
Arrange eggs on platter.
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20
Sprinkle lightly with salt and freshly ground pepper.
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21
Spoon watercress-parsley sauce over and around eggs and serve.
