Cheese, Egg, and Cream Based Recipes - Watercress and Egg Pasta

Ingredients

• 1 bunch of watercress

• 30 ml/2 tbsp chopped parsley

• 30 ml/2 tbsp lemon juice

• 6 eggs

• 100 g/4 oz/1/2 cup butter, melted

• Salt and freshly ground black pepper

• 225 g/8 oz/2 cups penne Cayenne

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Method:

1. Chop the watercress, discarding the feathery stalks. Mix with the parsley.

2. Whisk all but 5 ml/1 tsp of the lemon juice with 2 of the eggs in a saucepan.

3. Gradually whisk in the melted butter and cook, whisking over a very gentle heat until thickened. Do NOT boil or the mixture will scramble.

4. Stir in the watercress and parsley and season to taste. Cook the penne according to the packet directions, drain. Divide among 4 individual serving dishes.

5. Meanwhile, poach the eggs in a pan of gently simmering water to which the remaining lemon juice has been added.

6. Remove with a draining spoon and place on top of the pasta. Spoon the warm Hollandaise sauce over and flash under a hot grill (broiler) to glaze.

7. Serve straight away, dusted with a little cayenne.