One night, I was watching The Iron Chef, and the secret ingredient was eggs. Among the various egg dishes thw Iron Chef prepared was a pasta topped with fried egg. When the judges cut into that creamy yellow yolk, and it oozed over the pasta, it looked so good, I had to recreate it as soon as possible.
2 pieces white bread, crumbled into little pieces
1 Tbsp. butter
2 Tbsp. olive oil
2 garlic cloves, minced
1 cup frozen spinach
¼ cup heavy cream
¼ cup ricotta cheese
¼ cup parmesan cheese
½ tsp. basil
1-2 sunny side up eggs per person
In a large skillet over medium-high heat, melt butter. When the butter has melted and is beginning to brown, add the crumbled white bread. Sauté and mix for about 3 minutes until bread has completely soaked up the butter and has browned. Remove from flame, and set aside in a separate bowl.
In the same skillet, heat the olive oil over medium-high heat and add garlic. Sauté the garlic for 1 minute, being careful it doesn’t burn. Add the spinach to the garlic and mix well; let the spinach cook for about 4-6 minutes or until water has evaporated, and the spinach has turned a nice bright green. Add the cream, ricotta cheese, parmesan, basil, salt and pepper to the spinach and bring to a low boil. Remove from flame and pour over the cooked spaghetti. Mix well.
Fry your sunny side up eggs. Portion out the spaghetti onto each serving plate. Sprinkle generously with some of the bread crumbs, and fried eggs. Enjoy.
Recipe from “The At Home Gourmet” by Sarah M. Lasry