Garlicky, pan-toasted panko crumbs and fresh spinach combine with spaghetti, parmesan cheese and a poached egg for a quick and satisfying pasta dinner. Add a salad and you’ve got a complete meal.
Spaghetti with Toasted Garlic Crumbs, Spinach and Egg
- 10 ounces thin spaghetti
- 4 large eggs
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter
- 2 to 3 cloves garlic, very finely chopped
- 1 cup panko crumbs
- Salt and freshly ground black pepper
- 4 ounces baby spinach leaves, roughly chopped
- 1/3 cup parmesan cheese, finely grated
- Put a pot of salted water on to boil for the spaghetti. Crack each egg into its own small prep bowl and set aside.
- Combine 2 tablespoons of the olive oil with the butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, then add the panko crumbs and continue cooking until they turn a light golden-brown. Add the spinach and cook just until wilted. Season the mixture to taste with salt and pepper, remove from the heat and add the parmesan cheese.
- In a separate, large diameter pan with straight sides, combine 2 inches of water with 2 teaspoons of white vinegar and bring it to a rapid simmer (not boiling) for poaching the eggs.
- Cook the spaghetti according to package directions, drain and toss with the remaining olive oil. Add the crumb mixture, toss again, taste for seasoning and set aside.
- Very gently, “slip” the eggs, one at a time, into the simmering water. The whites will fan out in thin filaments, so use a spoon to gently direct them toward the yolk as they coagulate. Remove the pan from the heat, cover and allow to stand for 4 minutes.
- While the eggs finish poaching, plate 4 servings of pasta, making a small well in the center of each. Using a slotted spoon, gently transfer one egg to each serving, break the yolk and top with a little freshly ground black pepper.
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