Servings: people
Truffle pasta with poached egg
The other day, I made a WONDERFUL pasta dish with store-bought truffle pasta, served with browned butter and freshly grated parmesan, a poached egg on top, and a good sprinkling of crispy fried sage.
Ingredients
Pasta
- 250 gram Pasta Truffle pasta
- Water
- Salt
Poached egg
- 2 pcs. Egg
- 15 gram Vinegar
- Salt
- Water
Sage
- Sage Leaves
- Butter
Sauce
- 100 gram Butter browned
- 50 gram Parmesan freshly grated
Instructions
Truffle pasta
- Bring a pot of lightly salted water to a boil.
- Cook the pasta according to the package instructions. Drain the water. Optionally, place a colander over the pot to drain the water.
- This way, the drained pasta stays back in the pot.
- Smart, eh? It works best if the pot and colander fit together size-wise.
Poached egg
- Bring a pot of lightly salted water to a boil.
- Find two small bowls or glasses and crack the eggs into each bowl/glass.
- Pour the vinegar into the water once it's boiling.
- Turn the heat down slightly, so the water is just gently simmering. Use a spoon to swirl the water around and immediately pour one egg into the water, followed by the second egg.
- Let the eggs cook for about three to four minutes and then fish them out of the water.
Sage
- Set a frying pan on the stove and turn on medium-high heat.
- Add a good knob of butter to the pan. About 50 grams.
- The butter will become a lovely "sauce" to pour over the pasta at the end.
- Let the butter melt and get really hot.
- Place each sage leaf in the hot butter. The leaves should not overlap. Let the sage leaves fry crispy on one side.
- Turn the leaves and finish frying them on the other side. They should shrink and become crunchy crispy before they are done.
- Remove the crispy sage leaves from the pan and place them on a piece of kitchen paper. Remember to save the browned butter. It has gained a wonderful flavor from the sage leaves.
Sauce
- Divide the pasta onto two plates and use a tablespoon to distribute the browned butter over each pasta serving. There should be about 1½ tablespoons for each serving.
- Place a poached egg on top of each portion of pasta.
- Distribute the cooled, crispy fried sage leaves by "crushing" and sprinkling them over each plate.
- Grate as much fresh parmesan over your pasta as you desire. When the pasta is mixed on the plate, the parmesan and browned butter form a truly fantastic sauce!
- Bon appétit.