Parsley, Sage, Rosemary And Thyme Salad With Scramb

Name: Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress.
2
Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well.
3
Set aside.
4
In a medium-size skillet over medium heat, cook the bacon until nearly crisp.
5
Lightly season the eggs with salt and pepper.
6
Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute.
7
Stir in the salad and cook, stirring, for 1 minute longer.
8
Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan.
9
Season with salt and pepper to taste and sprinkle with Parmesan.
10
Serve immediately.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons chopped flat leaf parsley, 3 tablespoons minced fresh sage, 3 tablespoon minced fresh rosemary, 3 tablespoons minced fresh thyme, and more.

Yes, Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions