Spaghetti with Fried Egg

By Rickey ·

In true obsessive-compulsive fashion, my meal of the moment is spaghetti topped with a fried egg.

I saw this once on a show on PBS with Jacques Pepin, but I never got the recipe. All I know is that he fried two eggs sunny-side up, then placed them on a plate of spaghetti. I guess it's a French breakfast.

I tried recreating it with my basic spaghetti recipe, and I love it. The idea is to have the yolks runny, so when you cut into them the yolk acts like the sauce for the spaghetti. Delicious, if you are into these kinds of things.

So now I'm carbo-protein-loading. I just came from the supermarket where I got two packages of angel hair pasta.

Spaghetti with Fried Egg

Ingredients:
Angel hair pasta or Thin Spaghetti (about 1/4 a package which will be good enough for one plate)
Some extra virgin olive oil
1 clove garlic chopped
1 tablespoon parsley or basil, chopped
A pinch of red pepper flakes (THE secret ingredient, now you know)
1 tablespoon of vegetable or chicken stock (optional)
Salt to taste
2 eggs

How I do it:
1. Cook pasta according to directions, al dente or whichever way you like it done, you are eating it after all. Drain pasta and set aside.
2. Saute the garlic in olive oil. The best way is to place the garlic in the pan when the oil is still not piping hot so it doesn't burn on contact.
3. Add the parsely and red pepper flakes.
4. Add stock. I normally skip this step, but if you are afraid to "fry" the spaghetti, this is a good idea.
5. Add the cooked spaghetti and mix well.
6. Place spaghetti on a plate.
7. Fry the 2 eggs in some olive oil, over-easy or sunny side up, making sure that the yolk is cooked but still runny. When the egg white around the yolk is cooked, that's good. You really want the yolk to be runny -- it is the sauce after all. Alternatively, you can poach the eggs. But olive oil is healthy fat, so go ahead and fry them, darnit.
8. Put eggs on top of spaghetti and eat to your heart's content.

For the adventurous, add a dab of butter to the spaghetti, for added flavor.

I love eggs!

Personal