Watercress Soup, Low Temperature Egg, Chef Eddie Kruse Parmesan

Watercress Soup, Low Temperature Egg, Chef Eddie Kruse Parmesan

European 1

Every Saturday at Table des bons vivants, Laurent Mariotte, his reviewers and his guests share their best recipes with us.


  • 6 large free-range eggs
  • 2 bunches of watercress
  • 40 ml chicken broth
  • 200 ml whipped cream 20% fat
  • 200 g unsalted butter
  • ½ lemon juice
  • 2 liters of water
  • 250 g coarse salt
  • 120g aged parmesan shavings 18 to 24 months
  • 150 gr champignons
  • 1 chopped shallot
  • A few tiny crackers
  • Espelette pepper

Bake eggs with shells in the center of the oven on a wire rack at 65-70° for 1 hour and 10 minutes.

Boil 2 liters of water + 250 g of coarse salt.

Cut off ¼ tails of watercress bunches, rinse them under clean water, then plunge them into boiling water for 40 seconds.

Drain the water into a bowl filled with ice cubes and water to stop cooking and fix the chlorophyll (green) of the watercress.

Bring chicken broth, cream and butter to a boil, then add very cold and squeezed watercress.

Mix with half the lemon juice, adjust the seasoning and serve as directed.

For mushroom duxels:

Coarsely chop the mushrooms with shallots and fry in dry olive oil, season.


In a small soup bowl, place the base of duxelles with mushrooms, crack a hot egg on top, pour over the velouté watercress on all sides, leaving half of the egg visible.

Sprinkle with parmesan shavings and drizzle olive oil around the egg. If desired, you can add a few small crackers to it.

good tasting

Recommended wine:

2018 Pouilly Fumé “Villa Paulus” Domaine Masson Blondelet

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