Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs

1. 1

   In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress.

2. 2

   Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well.

3. 3

   Set aside.

4. 4

   In a medium-size skillet over medium heat, cook the bacon until nearly crisp.

5. 5

   Lightly season the eggs with salt and pepper.

6. 6

   Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute.

7. 7

   Stir in the salad and cook, stirring, for 1 minute longer.

8. 8

   Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan.

9. 9

   Season with salt and pepper to taste and sprinkle with Parmesan.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.