Related Recipe: Queso Fresco and Watercress Salsa
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.
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. Its versatility extends beyond chimichurri; it can enliven salads, enrich soups, and even serve as a garnish for gourmet dishes.
To begin, prepare the chimichurri by combining garlic, red pepper flakes, oregano, salt and pepper in a large heat-proof bowl. Heat olive oil until bubbles appear and carefully add to bowl with spices. Once the oil has cooled, add parsley and watercress. This sauce not only complements the richness of the eggs and squash but also adds a bright, herbaceous note that ties the dish together beautifully.
Once your chimichurri is made, spiralize (or shred) your squash. Using the same pan the oil was heated, divide the spiralized squash into four portions and shape into nests on the pan. Add cheese and crack an egg into each nest, cover and cook eggs to your desired consistency—whether you prefer a runny yolk or a firmer texture, this dish accommodates both.
Transfer squash egg nests to a serving plate and drizzle generously with watercress chimichurri. The combination of textures—creamy egg, tender squash, and crisp chimichurri—creates a delicious, flavorful breakfast (or brunch!) dish everyone will love.
This dish is not only a feast for the senses but also a nutritional powerhouse. Packed with protein from the eggs, vitamins from the squash, and the antioxidant properties of watercress, it’s a brunch option that you can feel good about enjoying.
Find more watercress recipes at B&W Watercress Growers.
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Squash Egg Nests with Watercress Chimichurri
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.
