Parsley, Sage, Rosemary And Thyme Salad With Scrambled Eggs

• 6 tablespoons chopped flat leaf parsley
• 3 tablespoons minced fresh sage
• 3 tablespoon minced fresh rosemary
• 3 tablespoons minced fresh thyme
• 4 bunches watercress, rinsed, dried and chopped
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 3 slices bacon, minced
• 6 eggs, lightly beaten
• 2 tablespoons freshly grated Parmesan cheese

1. In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress.
2. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well.
3. Set aside.
4. In a medium-size skillet over medium heat, cook the bacon until nearly crisp.
5. Lightly season the eggs with salt and pepper.
6. Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute.
7. Stir in the salad and cook, stirring, for 1 minute longer.
8. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan.
9. Season with salt and pepper to taste and sprinkle with Parmesan.
10. Serve immediately.

flat leaf parsley, fresh sage, fresh rosemary, thyme, bunches, balsamic vinegar, olive oil, salt, freshly ground pepper, bacon, eggs, parmesan cheese

Taken from cooking.nytimes.com/recipes/11601 (may not work)