Garlic Fettuccine with Poached Egg & Broccoli Rabe
Prep Time45minutes
Servings4Servings
Ingredients
6cups/6 oz. chopped broccoli rabetough stems removed
4oz.fettuccine
2Tbsp.extra virgin olive oil
¼cup/½ oz. roughly chopped garlic
½tsp.thyme leaves
¼cuppankoJapanese style breadcrumbs
2Tbsp.white vinegar
4eggs
4tsp.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.