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Cold poached egg salad with watercress sauce

Cold poached egg salad is ideal as a light lunch or main meal. It is quick and easy and the watercress adds intense flavour. This dish suits weight loss or weight maintenance and can be whipped up in moments.


  • 6 large fresh eggs

For the watercress sauce:

  • 110g watercress, dried on kitchen paper
  • 2 large eggs
  • 1 clove garlic
  • 1 rounded tsp mustard powder
  • 275ml groundnut oil
  • 2 tsp wine vinegar
  • 1 tsp lemon juice
  • 1 tsp salt
  • Freshly ground black pepper

To serve:

  • 2 packets mixed green leaf salad or any other salad leaves

Serves 2


  1. Begin by poaching the eggs: fill a frying pan with water to a depth of approx. 4cm, then heat it to a temperature just sufficient to keep the water at a bare simmer. Then break the eggs, 2 at a time, into the simmering water and let them cook for 3 minutes or so
  2. As soon as they're cooked to your liking, use a draining spoon to lift them from the water and transfer them to a bowl of cold water 
  3. Then cook the remaining eggs and leave them in the cold water while you prepare the sauce
  4. Separate off the watercress leaves and discard the stalks
  5. Now break the 2 eggs into a food processor or blender, add the salt, garlic, mustard powder and a few twists of black pepper, then switch on to blend these together
  6. Next pour the oil in a thin trickle through the hole in the top with the machine still switched on
  7. When all the oil is in, add the vinegar, lemon juice and watercress leaves, then blend again until the sauce takes on a lovely speckled green colour
  8. To serve, arrange thinly sliced salad leaves around the edges of your serving plates to form a border, then arrange 3 eggs in the centre and spoon the sauce over and around them
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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