Watercress with Garlic and Scrambled Eggs

This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.
Whole Living, July/August 2011
  • Yield Serves 1
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  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 cup watercress, stems removed
  • 2 large eggs
  • Coarse salt and freshly ground black pepper


  1. Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.

  2. Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.

Recipe Reviews

Reviews (3)

  • LittleRedFrog 4 Feb, 2014

    Nice but not amazing.
    I actually prefer the version with tofu of week 2.

    I mixed spinach and rucola instead of the watercress that was nowhere to be found.

  • Caroline Barth 14 Nov, 2012

    I did this with 4 egg whites instead of eggs, and spinach instead of watercress. Delicious and easy!

  • Judylou1 30 Jan, 2012

    I'm not a big fan of eggs but like them scrambled. This dish was pleasantly surprising to me. I've made it twice and will keep on making it!