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1
In a large heavy skillet, melt two tablespoons of the butter over medium heat.
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2
Add the bread slices and toast, turning occasionally, until both sides are well browned, 3 to 4 minutes.
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3
(Reduce heat as needed to prevent scorching.)
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4
Remove the bread and add the remaining tablespoon butter to the skillet.
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5
Add the walnuts and toast them, stirring, until lightly browned, about 3 minutes.
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6
Transfer walnuts to a food processor and let cool.
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7
Add ricotta, 1 tablespoon lemon juice and .5 teaspoon each salt and pepper.
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8
Pulse just until well combined.
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9
Place the eggs in a small saucepan and cover with lukewarm water.
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10
(Hot water on cold eggs will crack the shells.)
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11
Over high heat, bring the water just to a boil.
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12
Immediately turn off the heat, cover the pan and let stand for 2 minutes.
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13
Transfer the pot to the sink and run cold water over the eggs for about 30 seconds.
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14
Peel the eggs under cold running water
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15
In a bowl, toss watercress with the remaining tablespoon lemon juice and salt and pepper to taste.
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16
Spread walnut ricotta evenly over the toasts, then top with watercress.
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17
Place 1 egg on each toast and grind pepper on top.
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18
Using a small, sharp knife, gently cut each egg open to break the yolk, letting it run down to dress the watercress.
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19
Drizzle with oil, if using, and serve.
