I absolutely love recipes that involve an egg. A burger with an egg on top, pasta carbonara with an egg on top, I could go on for hours. Here are three recipes that look delicious and they all have one thing in common: eggs!
Whole Egg Pasta Carbonara
12 ounces fresh linguini
8 ounces of finely chopped pancetta
2 tablespoons butter
Salt and ground black pepper
1 1/2 cups grated Parmesan cheese, divided
Bring large saucepan of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of cooking water, then drain pasta.
Leave pasta in colander to drain. Return saucepan to heat. Add pancetta and cook until just crisp, about 5 minutes. Add pasta, then toss well. Cover and set aside.
In large skillet over low heat, melt butter. Keeping them separate, crack eggs into skillet and cook sunny-side up until whites are set and yolks are still runny, about 5 minutes. Remove skillet from heat. Season eggs with salt and pepper.
Add 1 cup of cheese to pasta and toss to melt. While tossing, drizzle in just enough of reserved cooking water to help cheese coat pasta. Arrange pasta on 4 serving plates, then top each mound with an egg. Sprinkle with a bit more cheese. If desired, use fork to break each yolk just before serving.
Soft Eggs with Buttery-Gruyere Toast
16 sourdough toast fingers (mine were from 1/2-inch thick slices, cut into 1/2-inch batons)
4 tablespoons (2 ounces) unsalted butter, melted
1 teaspoon smooth Dijon mustard
Salt and Freshly ground black pepper
1/3 cup finely grated gruyère cheese (about 1 1/2 ounces)
2 tablespoons finely grated Romano cheese
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme leaves (optional)
4 large eggs
bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.
Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.
Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.
Frisee Salad with Poached Egg and Bacon