Soft Boiled Egg Bacon Watercress Salad Recipes

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SOFT-BOILED EGGS WITH WATERCRESS AND WALNUT-RICOTTA CROSTINI



Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini image

You don't need your own hen to make this egg-based dish from the food writer Ian Knauer, whose family has always kept chickens. In his book, "The Farm," he shared recipes from a year of cooking with largely farm-grown ingredients. Among them was this dish, which is as good as a simple dinner as it is for breakfast or lunch.

Provided by Julia Moskin

Categories     dinner, quick, weekday, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
4 slices sourdough or other chewy bread
1/2 cup walnut pieces
1/2 cup fresh ricotta or farmer cheese
2 tablespoons lemon juice
Salt and freshly ground black pepper
4 cold eggs
2 cups watercress
Extra-virgin olive oil or walnut oil, for serving

Steps:

  • 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.)
  • 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.
  • 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
  • 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.

Nutrition Facts : @context http, Calories 1143, UnsaturatedFat 18 grams, Carbohydrate 150 grams, Fat 39 grams, Fiber 7 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 2017 milligrams, Sugar 15 grams, TransFat 1 gram

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