Lemony pasta with poached eggs
- 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
Total fat 20g
Saturated fat 3g
Dietary fibre 10g
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.
Make it gluten free: Use gluten-free pasta.
Hanu de Jong
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