Chilies and eggs may seem unlikely partners, but actually work very well together. The peppery flavor of the watercress makes it the perfect foundation for this tasty salad.
Heat the oil in a frying pan. Add the garlic and cook over a low heat until it starts to turn golden. Crack in the eggs. Break the yolks with a a wooden spatula, then fry until the eggs are almost firm. Remove from the pan and set aside.
Mix the shallots, chilies, cucumber and ginger in a bowl.
In a separate bowl, whisk the lime juice with the soy sauce and sugar. Pour this dressing over the vegetables and toss lightly.
Set aside a few cilantro sprigs for the garnish. Chop the rest and add them to the salad. Toss it again.
Reserve a few watercress sprigs and arrange the remainder on two serving plates. Cut the fried eggs into slices and divide them between the watercress mounds. Spoon the shallot mixture over them and serve, garnished with the reserved cilantro and watercress.
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Serving Size: 1 Serving (608g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 202 | ||
Calories from Fat: 25 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 278.3mg | 10 % | |
Potassium 1821.9mg | 48 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 29.3g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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