This Sunday, give your mom or grandma a day off from the kitchen and create a festive seasonal brunch. There’s no need to plan multi-courses–just a tasty meal with simple, fresh ingredients that can be enjoyed indoors or al fresco.
Live Gourmet® Living Upland Cress and certified organic Grower Pete’s Living Watercress are versatile ingredients for any springtime recipe. These greens add a peppery bite and a vibrant hue to the classic French Oeufs en Cocotte (a.k.a. baked eggs). Add tomatoes for even more color and flavor. In some states, heirloom varieties are beginning to pop up at local farmer’s markets, but grocery store cherry tomatoes work well too. As for nutrition, this dish packs a punch. Both watercress (a nutrient-dense superfood) and tomatoes are rich in antioxidants and provide ample amounts of vitamin K, a key component for maintaining strong bones.
Round out your meal and sop up those delectable eggs with slices of fresh French bread. And, remember to raise your glass (a Robert Merjavy’s Elderflower Watercress Martini perhaps?) and toast your special matriarch! After all, she did bring you into this world. Happy Mother’s Day!
Baked Eggs with Watercress, Tomatoes and Pancetta (for four)
4 pats of butter
½ bunch of watercress
1 large heirloom tomato (or a handful of cherry tomatoes)
4 slices of pancetta
4 tsp cream
4 tsp Parmesan
Salt & pepper
- Preheat your oven to 350 degrees.
- Smear the pats of butter on the inside of four large-size ramekins or small oven-proof shallow bowls.
- Sauté the pancetta to crisp over medium heat (approximately 5 minutes). Set aside.
- Shred the parmesan.
- Chop the watercress into bite-size pieces and slice the tomatoes.
- Lay a small handful of watercress at the bottom of the ramekin, creating a cradle for the eggs.
- Break two eggs each in each ramekin.
- Add 1 tsp of cream to each ramekin.
- Lay slices of tomatoes on top of the eggs
- Divide the pancetta and parmesan and sprinkle both ingredients on the top of each egg mixture.
- Season with salt and pepper.
- Place the ramekins on a baking sheet and cook for 10-15 minutes. The whites of the eggs should be set while the yolks should be runny.