Squash Egg Nests with Watercress Chimichurri
Power up your breakfast with Watercress
If you’re looking to impress your guests (or yourself) with a dish that’s as beautiful as it is delicious, look no further than these squash egg nests with vibrant watercress chimichurri. This recipe not only showcases the versatility of watercress but also promises a burst of fresh flavors and textures in every bite.
Related Recipe: Queso Fresco Watercress Salsa
What Makes Watercress Chimichurri Special?
- Watercress, often overlooked in the produce aisle, shines in this recipe as the key ingredient in a zesty chimichurri sauce. Known for its peppery bite and nutrient density, watercress adds a refreshing twist to traditional chimichurri, elevating it from a steak sauce to a brunch superstar. The vibrant green sauce adds visual appeal, transforming simple ingredients into a gourmet dish.
- Watercress is also packed with antioxidants, vitamins A and C, and minerals like iron and calcium, making it both flavorful and nutritious.
Once your chimichurri is made, spiralize (or shred) your squash. Using the same pan that the oil was heated in, divide the spiralized squash into four portions and shape them into nests on the pan. Add cheese and crack an egg into each nest, cover, and cook the eggs to your desired consistency. This dish accommodates both runny yolks and firmer textures, so it’s adaptable to personal preference.
Variations for Your Squash Egg Nests
- Add Some Spice: Mix finely diced jalapeños or crushed red pepper flakes into the squash before cooking for an extra kick. It pairs well with the peppery watercress.
- Herbed Watercress Chimichurri: Customize your chimichurri by adding fresh cilantro, basil, or mint along with the watercress for a more complex herbaceous flavor.
- Creamy Chimichurri Sauce: For a creamier twist, blend half of the watercress chimichurri with a bit of Greek yogurt or avocado. This version offers a rich texture that complements the eggs beautifully.
- Cheese Variations: While any melting cheese will work, try queso fresco for a mild, creamy touch or shredded manchego for a sharper, nutty taste.
- Mix in Root Vegetables: Replace part of the squash with spiralized carrots or sweet potato for an added layer of flavor and color.
- Additional Toppings: Add sliced avocado, roasted cherry tomatoes, or a sprinkle of toasted seeds (such as pumpkin or sesame) on top for added crunch and flavor contrast.
Why This Dish is a Nutritional Powerhouse
This dish is not only a feast for the senses but also packed with health benefits. Eggs provide protein and essential fats, squash is rich in fiber and vitamin A, and watercress contributes potent antioxidants and minerals, making it a great choice for a well-rounded, energizing meal. It’s perfect for anyone looking to start their day with a balanced, nutrient-dense breakfast or brunch.
FAQs
Absolutely! The chimichurri can be made up to three days ahead and stored in the refrigerator. Just give it a stir before using, as some separation may occur.
Zucchini and yellow squash are great options due to their mild flavor and ease of spiralizing. However, you could also try delicata or spaghetti squash for a slightly different texture.
Yes! To bake, preheat the oven to 375°F (190°C), place the squash nests on a lined baking sheet, add cheese and crack an egg into each nest, then bake for 8-12 minutes or until the eggs reach your desired doneness.
For best results, enjoy the squash egg nests fresh. If you need to store leftovers, keep the nests and chimichurri separate in the refrigerator for up to 2 days. Reheat the nests gently in a skillet to maintain their texture and drizzle with fresh chimichurri before serving.
Perfect for Any Meal
Whether you’re hosting a brunch or treating yourself to a wholesome breakfast, these squash egg nests with watercress chimichurri make a standout dish. This recipe not only celebrates the bold flavors of watercress but also opens up endless possibilities for creative variations. It’s an approachable, versatile, and stunning dish that’ll add a touch of gourmet to any meal.
Find more watercress recipes at B&W Watercress Growers.
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Squash Egg Nests with Watercress Chimichurri
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Description
Elevate your brunch game with these stunning squash egg nests topped with a vibrant watercress chimichurri. This dish combines creamy eggs, tender squash, and a zesty herb sauce that highlights watercress’s fresh, peppery flavor. Packed with nutrients and bursting with flavor, it’s sure to impress anyone at the table.
Ingredients
- 3 garlic cloves, finely chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup olive oil
- 1/3 cup fresh parsley, chopped
- ½ bunch B&W Watercress, chopped
- 1 large squash, spiralized or shredded
- ½ cup mozzarella, shredded
- 4 large eggs
- 1 Roma tomato, chopped
Instructions
- Place garlic, red pepper flakes, oregano, sea salt and black pepper in a large, heat-proof bowl. Stir to combine.
- Heat oil in a large non-stick frying pan over low medium heat. When oil begins to bubble, carefully pour into bowl with spices. When oil cools, stir in parsley, watercress, lemon juice and lemon zest. Set aside.
- Return frying pan to low-medium heat. Divide the spiralized (or shredded) squash into four portions and place them in the frying pan. Shape them into nests, making an indentation in the center. Sprinkle with cheese and carefully crack an egg in each indentation. Cover and cook until the egg cooks to your liking. Transfer to a serving plate, add watercress chimichurri and tomato. Serve.
