Equipment
Ingredients
Main
- 23 g parsley, chopped
- 14 g sage, minced
- 14 g rosemary, minced
- 14 g thyme, minced
- 4 watercress, rinsed, dried and chopped
- 22½ ml balsamic vinegar
- 22½ ml olive oil
- 6 g salt
- black pepper, freshly ground
- 3 bacon, minced
- 6 egg, lightly beaten
- 14 g parmesan, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 216 kcal
- Protein
- 14 g
- Carbohydrates
- 4 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 827 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 204 mg
- Potassium
- 301 mg
- Calcium
- 141 mg
- Iron
- 2.7 mg
- Magnesium
- 34 mg
- Phosphorus
- 211 mg
- Zinc
- 1.5 mg
- Vitamin A
- 144 mcg
- Vitamin C
- 19 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 116 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.32 mg
- Niacin
- 1.8 mg
- Folate
- 35 mcg
- Water
- 69 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium bowl, combine the chopped parsley, minced sage, rosemary, thyme, and chopped watercress.
Stir the balsamic vinegar, olive oil, 4g (approx 2/3) of the salt, and black pepper into the herb mixture. Set this aside.
Place a skillet over medium heat (approx 175°C/350°F). Add the minced bacon and cook until it is nearly crisp.
Season the beaten eggs with the remaining salt and a pinch of pepper.
Lower the skillet heat to low (approx 120°C/250°F). Pour the eggs into the skillet with the bacon and stir constantly for 1 minute.
Add the prepared herb salad mixture to the skillet. Continue to cook and stir for 1 more minute.
Take the skillet off the heat. Keep tossing the ingredients so the residual heat finishes setting the eggs.
Adjust seasoning with salt and pepper to taste. Top with grated parmesan cheese and serve immediately.
Chef's Notes
- Ensure your herbs are very dry after washing. Excess water will dilute the dressing and prevent the herbs from wilting properly in the residual heat.
- For the best scrambled eggs, use a gentle heat and constant stirring. This creates soft, creamy curds rather than large, rubbery pieces.
- Don't overcook the bacon; it should be nearly crisp but still have a little chew to it, as it will continue to cook slightly in the pan.
- Taste and adjust seasoning at the very end. The salt from the bacon and parmesan can vary, so it's best to season just before serving.
- This salad is best served immediately while warm. The heat from the eggs and bacon will slightly wilt the herbs and meld the flavors.
Storage
Refrigerator: 24 hours — Store in an airtight container; however, texture is best when fresh.
Reheating: Microwave briefly on medium power until warm, though eggs may toughen.
Troubleshooting
Eggs are rubbery or dry
Cause: Heat was too high or eggs were cooked too long in the skillet.
Fix: Cannot be fixed; serve with a small drizzle of olive oil to add moisture.
Prevention: Ensure heat is reduced to low before adding eggs and remove from heat while eggs still look slightly moist.
Cultural Context
This dish draws inspiration from Italian cuisine, particularly its emphasis on fresh herbs and simple, high-quality ingredients. While not a traditional Italian dish in itself, the combination of fresh herbs like parsley, sage, rosemary, and thyme, along with olive oil and parmesan, are hallmarks of Italian cooking. It's a modern interpretation that celebrates these classic flavors in a unique way, suitable for a light dinner or brunch.
