Soft-Boiled Eggs with Watercress and Walnut-Ricotta Crostini

• 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

1. In a large heavy skillet, melt two tablespoons of the butter over medium heat.
2. Add the bread slices and toast, turning occasionally, until both sides are well browned, 3 to 4 minutes.
3. (Reduce heat as needed to prevent scorching.)
4. Remove the bread and add the remaining tablespoon butter to the skillet.
5. Add the walnuts and toast them, stirring, until lightly browned, about 3 minutes.
6. Transfer walnuts to a food processor and let cool.
7. Add ricotta, 1 tablespoon lemon juice and .5 teaspoon each salt and pepper.
8. Pulse just until well combined.
9. Place the eggs in a small saucepan and cover with lukewarm water.
10. (Hot water on cold eggs will crack the shells.)
11. Over high heat, bring the water just to a boil.
12. Immediately turn off the heat, cover the pan and let stand for 2 minutes.
13. Transfer the pot to the sink and run cold water over the eggs for about 30 seconds.
14. Peel the eggs under cold running water
15. In a bowl, toss watercress with the remaining tablespoon lemon juice and salt and pepper to taste.
16. Spread walnut ricotta evenly over the toasts, then top with watercress.
17. Place 1 egg on each toast and grind pepper on top.
18. Using a small, sharp knife, gently cut each egg open to break the yolk, letting it run down to dress the watercress.
19. Drizzle with oil, if using, and serve.

unsalted butter, sourdough, walnut pieces, fresh ricotta, lemon juice, salt, cold eggs, watercress, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/12365 (may not work)