2 bunches watercress
4 tablespoons crème fraîche, sour cream, or yogurt
2 egg yolks
1⁄4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
Yield: 4 Servings
Rinse the watercress well, and steam for 5 minutes. Toss with the crème fraîche (or equivalent). Toss with the egg yolks and nutmeg, and season with salt and pepper to taste. Serve immediately.