Mains
Lemony pasta with poached eggs
- 300g spaghetti or spaghettini pasta
- 1 head broccoli or 2 bunches broccolini, trimmed
- 4 eggs
- 2 cups rocket, trimmed, shredded
- 1/2 cup slivered almonds, lightly toasted
- 1 tablespoon olive oil
- 1 lemon, zest and juice
Instructions
1 Cook spaghetti following packet directions, adding broccoli for the last 2 minutes of cooking. Drain.
2 Meanwhile, to poach eggs bring 5cm water to a rapid boil in a large frying pan, turn off heat and carefully break eggs directly into the water (it’s important to break the eggs at the water’s surface). Cover pan with a tight-fitting lid and leave eggs to cook undisturbed for 3 minutes or until eggs are opaque. Remove with a slotted spoon and drain on a paper towel. Trim edges.
3 Add rocket, almonds, oil, lemon zest and 2 tablespoons lemon juice to pasta. Toss to combine and season with black pepper. Divide pasta among bowls and top each with a poached egg.
- Servings : 4
- Ready in : 25 Minutes
- Ingredient : Almonds, Broccoli, Broccolini, Eggs, Lemon juice, Lemons, Oil, oil spray, Pasta, Rocket, baby rocket
Variations
Make it gluten free: Use gluten-free pasta.
Photographer: Mark O'Meara
Ready to put your health first?
Subscribe here
Subscribe here
© Healthy Life Media LimitedAll rights reservedReproduction without permission prohibited
resource.healthyfood.co.nz
resource.healthyfood.co.nz
About Chef
