A soft-cooked egg coats the pasta and adds rich flavor to this rustic dish. The key to success with the eggs is to plunge them quickly into ice water to stop the cooking.
4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces
1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese
How to Make It
Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.
Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently.
Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.
Addictive. We love this recipe and have made it at least half a dozen times - it does require a frenzy of last minite activity (slicing eggs, dolloping goat cheese, sprinkling parsley), which is a little awkward if you have guests (mine like to chat and congregate in our little kitchen). I often serve it as a stand alone course so I don't have to worry about getting vegetables done at the exact right time as well.
I was wondering how this was going to taste with the soft egg and almost left it out. I'm so glad I didn't! The egg is needed to give the dish some moisture. The texture (with the egg) reminded me of pesto, which I love. All that being said, there was a lot of equipment and mess to this dish and it wouldn't be something I would make after work. Also, it didn't make great leftovers.
Awesome. Really enjoyed this. Quick and easy. Didn't have goat cheese, but based on the advice of another reviewer I made it anyway. Glad I did. I also poached the eggs because I love poached eggs on pasta.
This dish is fresh and flavorful and a welcome change from pasta with marinara. I used green onions instead of chives, and doubled the amount in the recipe, as well as doubling the parsley, bread crumbs, olive oil, and garlic. Simply delicious!
Am always looking for great egg recipes since I raise chickens - this is one of the best. Loved the soft cooked eggs which add the perfect amount of moisture to the dish once the diner mixes it in. Subbed items I had on hand: lightly toasted fresh baguette crumbs - reminiscent of panko; bleu cheese crumbles. Turned out really well. Excellent flavor.
We enjoyed this a lot. Used rye bread that we had on hand instead of a baguette, and instead of soft-boiled eggs, we poached them in the pasta water (after the pasta was done, of course) and subbed romano cheese for goat cheese. A few changes, I know, but we were thrilled with it and will happily make it again for a quick supper.
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