- 6 eggs
- small bunch parsley
- 1 shallot , peeled and sliced into thin rings
- ½ tsp dried chilli flakes
For the watercress dressing
- 70g watercress
- 75ml olive oil
Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there’s no need to chill the salt. Scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.
Why don’t you try our Epic Summer Salad next!