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Ingredients

• 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

Description

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.

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