Ingredients

  • 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
  • Nutritional Information
      • Nutritional analysis per serving (2 servings)

        1123 calories; 58 grams fat; 21 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 18 grams polyunsaturated fat; 107 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 45 grams protein; 449 milligrams cholesterol; 1366 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  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.)
  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.
  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
  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.
  • Adapted from “The Farm” by Ian Knauer (Houghton Mifflin Harcourt)

30 minutes

Dining and Cooking