Soft Boiled Eggs With Watercress And Walnut Ricotta Crostini 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

SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES



Soft Scrambled Eggs with Fresh Ricotta and Chives image

Provided by Jeanne Thiel Kelley

Categories     Egg     Breakfast     Brunch     Easter     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Mother's Day     Ricotta     Spring     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 servings

Number Of Ingredients 7

4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1 tablespoon butter
1/2 cup fresh ricotta cheese*
4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
Whole chives (optional)

Steps:

  • Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
  • Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
  • Available at some supermarkets and at specialty foods stores and Italian markets.

MARTHA'S SOFT-BOILED EGGS



Martha's Soft-Boiled Eggs image

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

4 large eggs
Coarse salt and freshly ground pepper

Steps:

  • Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

SOFT-COOKED EGGS



Soft-Cooked Eggs image

Provided by Kay Rentschler

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 4

8 extra large fresh eggs, very cold (see note)
4 slices homemade or fresh bakery bread
Softened butter for toast
Salt and freshly ground black pepper to taste

Steps:

  • With oven rack in lowest position, heat oven to 200. Bring 10 cups water to boil in heavy, covered one-gallon Dutch oven. Remove lid, and with slotted spoon lower eggs quickly into water two at a time. Turn off heat, and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 minutes more.
  • Fill a gallon bowl with very cold water, and set aside. Place 4 small bowls or wine glasses in oven to warm. Two minutes before eggs are done, toast bread, and butter it. Tear toast into small pieces, and place in warm bowl. If using wine glasses, serve toast on side.
  • When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towel.
  • With a small sharp knife, strike quickly through shell lengthwise. Drizzle yolk from shell onto toast in bowl or into cocktail glass. Scoop out white with spoon. Repeat with remaining eggs, using two for each serving. Sprinkle eggs with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

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