Walnut-Breadcrumb Pasta with a Soft Egg

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.

This recipe looked so interesting! We all loved it and I will definitely add it to my favorites.

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.

Was delicious. My husband couldn't stop raving about it. Only downfall was the prep time took a little long.

This was a great, easy meal. All of the ingredients are ones I keep on hand. Even my husband raved about this one! I'm not sure if the goat cheese is necessary, it didn't add much (and it was already a very flavorful dish). If you don't have any on hand just make it without and you won't be disappointed.

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.

I was currious how this recipe was going to turn out as the idea of a soft egg on a bed of noodles just wasn't something i would of imagined together, but i was very pleasently suprised :) I would say, as we doubled the recipe for a family of 5, 3 ozs only covers about 5 servings vs. the 8 it should have. So, if only making 4 servings, one container of crumbled goat cheese would be great. I'd never had goat cheese and thought it added its own flavor to the dish well! I was worried about all the oil but it soaked up in the breadcrumbs really well! Deffinatly a keeper!!

I was hesitant about this recipe at first because it had soft eggs and no sauce, however it delicious, and very nutritious. I did not think it took too long to prepare, however I can imagine it being more strenuous on a more hectic day. The only thing I changed was that I used an herb feta, which is what we had in the house, but other than that, I followed it to the T. This is a recipe that looks gourmet but really is easy to make.

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!

My wife eas not wowed by this meal, I liked it.My eggs fell apart as I peeled them and there is a number of dishes to clean up, however I felt it worthwhile.

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.

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.

Loved it! I nice change to the same old dinners.