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Lemony pasta with poached eggs

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Serves: 4
Time to make: 25 mins

Total cost: $ 13.44 / $ 3.36 per serve

(at time of publication)


Lemony pasta with poached eggs

  • Ingredients

  • Nutrition Info.(per serve)

  • 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

Nutrition Info

  • Kilojoules 2080kJ

  • calories N/S

  • Protein 25g

  • Total fat 20g

  • Saturated fat 3g

  • Carbohydrates 55g

  • Sugars 5g

  • Dietary fibre 10g

  • Sodium 100mg

  • Calcium 160mg

  • Iron 5mg

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.


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Variations

Make it gluten free: Use gluten-free pasta.

Author:Chrissy Freer
Photographer: Mark O'Meara
First published: Apr 2012
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