| « Cupcakes for Breakfast | In Search of Chicago's Version of Seattle's Best » |
Chef Sun Feb 07 2010
Poached Egg on Pasta
After receiving my daily Tasting Table email on Friday, I was inspired to recreate the featured recipe, offered by Branch 27's John Manion, for an egg-topped pasta dish. Manion's version featured a lot of interesting ingredients - kale, butternut squash, fried sage and ricotta salata - which I didn't have, so I simply boiled some pasta, covered it with tomato sauce and placed the poached egg on top, finishing it all off with salt, pepper and a sprinkling of Parmesan. It was unquestionably simple and uncomplicated but also very satisfying since the runny yolk melts into the other ingredients and creates a silky sauce. Other additions - maybe sauteed onions, a few minced anchovies or a handful of fresh herbs - could turn this simple meal into something more dramatic. The possibilities are endless...
Copyright ©2003-2020 Gapers Block & respective authors. All rights reserved. No content may be reproduced without the express permission of Gapers Block. This site is made shiny with 