Farm Eggs with Watercress and Parsley Sauce

Ingredients

• 10 large eggs (preferably local farm eggs), room temperature
• 2 tablespoons plus 1/2 teaspoon coarse kosher salt
• 1 small garlic clove, thinly sliced
• 2 tablespoons boiling water
• 1/4 cup coarsely chopped watercress
• 1/4 cup coarsely chopped fresh Italian parsley
• 1/8 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil

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