Spaghetti with Toasted Garlic Crumbs, Spinach and Egg

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.