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
- 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.
- Adapted from “The Farm” by Ian Knauer (Houghton Mifflin Harcourt)
30 minutes
Dining and Cooking