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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pasta Shards with Fresh Herbs and Poached Eggs Recipe

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This recipe for Pasta Shards with Fresh Herbs and Poached Eggs is from Carlton Cooks! Innovation in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. lasagne noodles, broken unevenly into 2"-4" pieces.
1/2 c. coarsely chopped flat-leaf parsley
2 tbsp. finely chopped chives
1 tsp. crushed red pepper
1 tsp. extra virgin olive oil
8 large eggs
6 tbsp. butter
Directions:
Directions:
Heat large covered pot of salted water to boiling. Add pasta. Cook until al dente.

While pasta cooks, heat large saucepan of shallow water to simmering. Add teaspoon of white vinegar.

Also at the same time, melt butter in skillet on medium until nut brown in color but not burned, 3 to 4 minutes, swirling constantly. Turn off heat.

Poach eggs in saucepan in two batches. Crack eggs into cup one at a time and gently slide into simmering water. Cook 2 to 3 minutes, until whites are just set. With slotted spoon, transfer eggs to paper towel and blot dry. Repeat process with second batch.

Place eggs in brown butter to keep warm, spooning butter over eggs.

Drain pasta. Reserve 1/4 water. Toss with parsley, chives, crushed red pepper, and olive oil and cooking water. Season with salt and pepper. Garnish with extra herbs if desired.

Divide pasta amount 4 bowls. Gently place two eggs on top of each portion; spoon more butter over eggs.
Personal Notes:
Personal Notes:
Substitute sauteed mushrooms for poached eggs.

 

 

 

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