LINGUINE WITH FRIED EGGS AND GARLIC
This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. -E. Gelesky, Bala Cynwyd, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes., Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set., Drain linguine; return to pan. Add cooked egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired., Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.
Nutrition Facts : Calories 492 calories, Fat 21g fat (6g saturated fat), Cholesterol 260mg cholesterol, Sodium 356mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
FRIED EGG, RED PEPPER, GARLIC AND HERB TOPPING FOR PASTA
Provided by Food Network
Categories main-dish
Yield enough topping for 1 pound pas
Number Of Ingredients 10
Steps:
- While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon for 2 to 3 minutes without turning, or until the eggs are just done. Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.
- Time the dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with the Parmagiano-Reggiano, additional pepper flakes and parsley. Pour the contents of the egg pan, including the oil, butter and garlic onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately.
FRIED EGG, RED PEPPER, GARLIC AND HERB TOPPING FOR PASTA
Recipe courtesy David Rosengarten of Foodnetwork, Show: Cooking Live, Episode: Week of Sundays: Sunday Brunch. This is a very different take on Morning Brunch! It tastes good and is nice for a change.
Provided by Manami
Categories Cheese
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat.
- Add the garlic and cook, stirring, for 2 minutes.
- Add the eggs and cook, sunny-side up, basting with a spoon for 2 to 3 minutes without turning, or until the eggs are just done.
- Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.
- Time the dish so that the pasta is ready as soon as the eggs are done.
- Place the pasta on a serving platter and toss with the Parmagiano-Reggiano, additional pepper flakes and parsley.
- Pour the contents of the egg pan, including the oil, butter and garlic onto the pasta.
- Garnish pasta and eggs with oregano or sage and serve immediately.
- Enjoy!
Nutrition Facts : Calories 1366.3, Fat 50.8, SaturatedFat 17.3, Cholesterol 467.9, Sodium 497.4, Carbohydrate 173.7, Fiber 7.8, Sugar 4.9, Protein 50.5
SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
- In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
- Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
- Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
- Season to taste with salt and pepper, and serve, passing cheese on the side.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 16 grams, Carbohydrate 72 grams, Fat 21 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 5 grams, TransFat 0 grams
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