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.
Walnut-Breadcrumb Pasta with a Soft Egg
Comments and Reviews 1-10 of 13
krislady Posted: 01/24/11
TerriS2 Posted: 01/04/11
This recipe looked so interesting! We all loved it and I will definitely add it to my favorites.
eem338787 Posted: 03/26/11
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.
LKFerg78 Posted: 01/05/11
Was delicious. My husband couldn't stop raving about it. Only downfall was the prep time took a little long.
jakackif Posted: 01/03/11
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.
chikncookn Posted: 02/01/11
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.
jenniferkatie Posted: 01/11/11
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!!
pdxoxs Posted: 01/08/11
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.
AlyssaGrace Posted: 02/19/11
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!
JimMarltonNJ Posted: 02/24/11
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.
gretcheepoo Posted: 09/17/11
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.
thisisnotapipe Posted: 02/23/12
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.
JulieRae97 Posted: 04/01/13
Loved it! I nice change to the same old dinners.