Garlic Fettuccine with Poached Egg & Broccoli Rabe
If you’re looking for a new and exciting fettuccine recipe to change things up, make this Fettuccine with Poached Egg and Broccoli Rabe! It’s healthy, simple, and delicious.
Garlic Fettuccine with Poached Egg & Broccoli Rabe
Prep Time 45 minutes
Servings 4 Servings
Ingredients
- 6 cups/6 oz. chopped broccoli rabe tough stems removed
- 4 oz. fettuccine
- 2 Tbsp. extra virgin olive oil
- ¼ cup/½ oz. roughly chopped garlic
- ½ tsp. thyme leaves
- ¼ cup panko Japanese style breadcrumbs
- 2 Tbsp. white vinegar
- 4 eggs
- 4 tsp. chopped parsley
Instructions
-
Bring a large pot of salted water to a boil. Cook the broccoli rabe until tender (about 3 minutes). Remove the broccoli rabe, reserving the water for the pasta. Reserve broccoli rabe.
-
Cook the fettuccine according to package directions. Drain and reserve.
-
While the pasta is cooking, heat a sauté pan over medium heat. Add olive oil, garlic, and thyme and cook until aromatic (about 1 minute). Stir in the panko and broccoli rabe. Reserve.
-
Heat a wide-mouthed saucepan (or a deep sauté pan) with 2 inches of water and bring to a boil. Add the vinegar and season to taste with salt. Crack the eggs into the water. The water will stop boiling.
-
Let the water return to a simmer but do not let it come back to a boil. Time the eggs to cook for 4 minutes. Using a slotted spoon, pull one egg out and lightly press on the white and yolk.
-
For a set white and a runny yolk, the white should feel firm and the yolks should yield to the touch and bounce right back. Cook the eggs longer if desired. Transfer to a plate.
-
Toss the fettuccine with the reserved broccoli mixture. Reheat if needed.
-
Divide between 4 bowls. Top each serving with one egg and sprinkle with parsley.
Recipe Notes
An exclusive SharethePasta.org recipe.