Egg-topped Pasta

     This might, at first glance, seem a bit odd, but it’s really delicious!  You can basically start with ANY olive oil-based sauce, add pasta and vegetables and top with an over-easy egg for a simple and hearty meal.  Here’s what I made just the other night:

Ingredients:

  • Whole-wheat angle hair pasta (cooked al dente)– I used about 8oz
  • 1 Cup of fresh arugula
  • 1 Cup of fresh spinach
  • 1 cup cherry or grape tomatoes (cut in half)
  • a few leaves (to taste) of fresh sweet basil (sliced thinly)
  • 3 cloves of fresh garlic (thinly sliced)
  • 3 Tablespoons Extra-Virgin Olive Oil
  • Salt and Pepper to taste
  • grated parmigiano reggiano cheese (to taste)
  • Eggs (one for each bowl of pasta served)

Preparation:

  1. In salted, boiling water, cook pasta until it is al dente
  2. Once cooked, strain the pasta and set aside.
  3. In a not-stick skillet, heat olive oil over med-low heat and add sliced garlic (be sure to watch the garlic closely so that it doesn’t burn) and heat until you can start to smell the cooked garlic (it shouldn’t take long)
  4. To the hot garlic-oil add the fresh spinach and arugula
  5. Add a pinch of Kosher salt and a bit of freshly cracked pepper
  6. Using tongs, turn the fresh greens in the oil so that they start to wilt just slightly.
  7. To this, add the tomatoes and the strained pasta and fold all ingredients together, coating the pasta with the olive oil and (as best you can) evenly distributing the greens and tomatoes among the pasta.
  8. Place pasta in bowls and set aside.
  9. In the same non-stick skillet, add just a touch of olive oil (or you can use butter) to the pan and heat to a medium-high heat (not too high as olive oil has a low smoke point and can burn easily!)
  10. Cook your eggs “over-easy” and season with salt and pepper.
  11. Once cooked, place the hot eggs on top of your pasta (one for each bowl of pasta served)
  12. Top with grated parmigiano reggiano  and fresh basil
  13. Serve immediately as you want the yolk to remain runny when you cut into it so that it runs down over the pasta, adding flavor and substance to the sauce– as it sits atop the hot pasta, it will continue cooking, so you really want to be quick about serving!

*To this recipe, some people like to add crispy bacon– delicious addition!egg-topped pasta

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4 responses

  1. Tip on making an over-easy egg: Make sure the bottom side is REALLY set before you attempt to flip the egg. Flip it quickly but gently (you just gotta go for it!), and then turn the heat off. Your egg should really be cooked as much as it’s gonna cook BEFORE you flip it. Flipping just kind of “seals” the other side; it’s not meant to “cook” anymore after you flip it.

  2. looks yummy. well, except for the runny egg part. :0)~ I’d squish the yolk while cooking so its not runny. but looks like a good and quick meal. oh, and I’d add the bacon. But I hate cooking bacon.

    • pre-cooked bacon tastes gross to me, it’s limp and I like crunchy. I am not willing to eat bacon flavor soy nuggets as that’s gross too, but they are crunchy. Usually if I REALLY need bacon I just cook it (or go to the Brown’s on a Saturday morning!). Guess you could do a post on cooking bacon without greasing up your house. Guessing the oven is the best method for that but I am bad at it. Will cooks good crispy bacon. Now I am hungry for bacon.

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