Eggs with herb sauce and Easter cookies

Eggs

• 6 eggs, chilled, straight from the fridge
• water, to fill to 1L mark

Easter cookies

• 100 g pouring (whipping) cream
• 100 g plain flour, plus extra to dust
• ½ tsp baking powder
• ½ tsp cumin seeds
• ½ tsp sea salt

Herb sauce

• 1 bunch fresh parsley, leaves only (approx. 20 g)
• 1 bunch fresh chives, finely sliced (approx. 10 g)
• 200 g crème fraîche
• 30 g milk
• 20 g freshly squeezed lemon juice
• 10 g pure maple syrup
• ½ tsp sea salt
• ½ tsp ground black pepper
• 6 tsp caviar (optional)
• watercress leaf, to serve