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 4 cold eggs 2 cups watercress Extra-virgin olive oil or walnut oil, for serving. 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 1/2 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. Yield: 2 servings.