Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 3tablespoons unsalted butter
- 4slices sourdough or other chewy bread
- ½cup walnut pieces
- ½cup fresh ricotta or farmer cheese
- 2tablespoons lemon juice
- Salt and freshly ground black pepper
- 4cold eggs
- 2cups watercress
- Extra-virgin olive oil or walnut oil, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1356 calories; 61 grams fat; 19 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 20 grams polyunsaturated fat; 153 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 53 grams protein; 1990 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large heavy skillet, melt two tablespoons of the butter over medium heat. Add the bread slices and toast, turning occasionally, until both sides are well browned, 3 to 4 minutes. (Reduce heat as needed to prevent scorching.)
- Step 2
Remove the bread and add the remaining tablespoon butter to the skillet. Add the walnuts and toast them, stirring, until lightly browned, about 3 minutes. Transfer walnuts to a food processor and let cool. Add ricotta, 1 tablespoon lemon juice and .5 teaspoon each salt and pepper. Pulse just until well combined.
- Step 3
Place the eggs in a small saucepan and cover with lukewarm water. (Hot water on cold eggs will crack the shells.) Over high heat, bring the water just to a boil. Immediately turn off the heat, cover the pan and let stand for 2 minutes. Transfer the pot to the sink and run cold water over the eggs for about 30 seconds. Peel the eggs under cold running water
- Step 4
In a bowl, toss watercress with the remaining tablespoon lemon juice and salt and pepper to taste. Spread walnut ricotta evenly over the toasts, then top with watercress. Place 1 egg on each toast and grind pepper on top. Using a small, sharp knife, gently cut each egg open to break the yolk, letting it run down to dress the watercress. Drizzle with oil, if using, and serve.
Tip
- Adapted from “The Farm” by Ian Knauer (Houghton Mifflin Harcourt)
Private Notes
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Cooking Notes
Jonathan
Used slivered almonds instead of walnuts. Incorporated some avocado slices and then finished with a bit of truffle salt on the eggs with a small drizzle of white truffle oil on top. Pumped this up significantly!
Peter
Delicious dish, I used poached eggs, place eggs on paper towel to absorb water. Wonderful
nickd
Recommend an ice bath to contract the whites and make it easier to cook. Also a splash of vinegar helps break down the shell but keep it intact enough to peel off together
Donna
This was delicious! The crusty bread I was intending to use was moldy so I substituted toasted English muffins. For ease of eating, I spread the ricotta mixture on the muffins then cut them into bite size pieces and arranged the pieces in individual bowls on top of the dressed watercress. I prepared the eggs according to the directions but they weren't quite done when I peeled them. The whites were still clear and viscous in places. Next time, I'll poach the eggs instead.
peggy
Soft boiled egg instructions are incorrect. I followed it carefully - eggs were completely uncooked even if you like runny eggs which I do. Otherwise great recipe.
jennifer seattle
Used 1.5 Tbsp red wine vinegar, and .5 Tbsp sherry to add that sherry flavor. Added soft poached eggs. Delicious!
Steve D
Tried and followed soft boil egg recipe to the letter three times. Wasted a carton of eggs.
Mushroom Bites Back
The method in step 3 completely failed to cook the eggs properly. The result was unusable,
Erin H
The lemon came through too strongly for my taste. The top half of watercress and egg and the bottom half of ricotta, walnuts and toast, did not seem to be from the same dish.
Barbara
Why say “cold eggs” and then remark that cold eggs will crack in hot water? Do you want them to crack? Why? Why not just poach them?
Jonathan
Used slivered almonds instead of walnuts. Incorporated some avocado slices and then finished with a bit of truffle salt on the eggs with a small drizzle of white truffle oil on top. Pumped this up significantly!
Peter
Delicious dish, I used poached eggs, place eggs on paper towel to absorb water. Wonderful
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