Walnut Breadcrumb Pasta and Soft Poached Egg

This recipe is quite a different one. It's very light, but still pretty tasty. Have you ever had egg on your pasta? We've never even had soft-boiled eggs, but they were pretty good! And easy to make. You could probably sub blue cheese for the feta for a richer flavor. We recommend this recipe for a night you're craving pasta but don't want to be too stuffed! Modified from Cooking Light, serves 3-4.


  • 4 large eggs
  • 1 3" piece French bread baguette, torn into small pieces
  • 1/4 cup chopped 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


  1. Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Pluck out with tongs and plunge into ice water, and let stand for 5 minutes. Reserve cooking water in pan. Once eggs are cooled, drain and peel.
  2. Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. 
  3. 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. Set aside until pasta is done.
  4. Meanwhile, to cook pasta, re-boil cooking water used for eggs (this is optional - original recipe did not do, but it saves water and time!). Add pasta and cook according to package directions; drain. 
  5. 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.


Delicious Dishings said...

This is such a great idea. A bit healthier than pasta carbonara too!

Anonymous said...

Oh, my. That's sounds fantastic. Soft boiled eggs, yes! I would eat them on anything, especially on this linguine dish.

Ivy said...

Never tried pasta with eggs before except in carbonara but it does look delicious.

Gloria Baker said...

Love this dish, love the poched eggs look awesome! gloria

grace said...

the simple truth is that nothing doesn't look and taste better when runny egg yolk is involved. great dish!

test it comm said...

I like the sound of serving soft boiled eggs with pasta!

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