I love soft boiled eggs, cooked just right, with sea salt and fresh cracked pepper and a chunk of warm crusty baguette – it is a simple breakfast that is so satisfying. I overdosed as a kid on soft boiled eggs, when I got sick once and the doctor said to eat them and chicken soup,everyday and that it would cure me. It worked but I never really looked at a soft boiled egg the same, until my first trip to Germany. Every inn I stayed at offered perfect soft boiled eggs, bread, cheese, yogurt and ultra creamy coffee – very fond memories.
As a regular reader you know how Lenny loves EGGS – any old way. I knew when I saw this particular recipe in an issue of Donna Hay, that he would love the soft boiled egg garnished pasta dish. I knew, I would probably skip the soft boiled egg on my pasta – some things are meant to stay in my breakfast category – but that the roasted garlic and cheese would make up for it. I did change up the recipe a bit to give it a Chez Us signature … think olive oil, extra cheese and spring time fresh English peas. As Donna would say, this dish was “Simple Made Simple” and ever so delicious!
Recipe: Soft Boiled Egg
1 egg
water
Bring water to boil in a saucepan. Low heat to simmer, slowly and carefully add the egg. Let the egg gently simmer for 3 – 5 minutes, depending on how soft you like your soft cooked egg. I like it on the runny side for dipping the bread, so I cook it 4 minutes. Remove from the water, and run it under cold water, just long enough so you can hold it. Crack the egg in half. Serve in a shallow bowl. Sprinkle with salt and cracked pepper. Eat.
Recipe: Roasted Garlic Pasta with Peas and Egg
*serves 4
1/2 head garlic
1 egg
1/2 pound angel hair pasta
2 tablespoons olive oil
1/4 cup heavy cream
1/2 cup finely grated parmesan
1/2 cup fresh english peas
sea salt
cracked black pepper
Preheat oven to 425. Wrap garlic in foil and roast for 15 – 30 minutes or until soft, tender and slightly golden. Squeeze garlic from skins and mash with a fork. Cover to keep warm and set aside.
Cook the eggs following the above directions. Drain and set aside to cool slightly before peeling.
Cook the pasta in a pan of salted boiling water for 3 minutes. Drain well and return to the pan. Add the olive oil and toss. Then add the cream, 1/2 of the parmesan, garlic, salt and peas and toss to coat. Divide between serving plates, halve the eggs and place on top to serve. Sprinkle with remaining cheese. Serve. Eat.
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