yes, the title is long. i couldn’t figure out how to summarize.
i tried taking out the egg, but that didn’t feel right, because that was my favorite part. i removed the browned lemon butter sauce, but i put it back because it’s important (and i knew it would catch your attention).
the pasta and wilted greens are the base, so…long title it is.
and the dish tastes complicated. but i promise, it’s not that hard. with a little pre-planning and the wherewithal to wash a couple extra dishes at the end, you’ll find this meal to be very rewarding.
- 1 tablespoon salt
- 4 ounces fettuccine pasta
- 2 eggs
- 1 tablespoon olive oil
- 1 bunch swiss chard (I used rainbow again), stems removed, chopped
- 3 garlic cloves, minced
- 1 pinch red pepper flakes
- 2 tablespoons unsalted butter
- juice from ¼ of a lemon
- salt and pepper to taste
- In a medium sized pot, bring water and salt to a boil. Add pasta and cook until al dente, about 8-10 minutes.
- Meanwhile, fill a medium sized bowl with warm water and set near the stove. when pasta is cooked, remove from stove and transfer to bowl. Do not get rid of the pasta water in your pot.
- Meanwhile, heat olive oil in a large pan and wilt the swiss chard. Once wilted, add in garlic and red pepper flakes. Keep warm over low heat.
- Bring the pasta water back to a boil. Crack an egg into a measuring cup (you’ll need at least ⅓ of a cup) and gently slip the egg into the water. Poach the egg for 3 minutes for a nice, runny yolk (my favorite).
- Once the eggs have poached, use a slotted spoon to transfer the eggs to the bowl with the noodles.
- Next, melt butter in a small pan. Once it starts to brown, add the lemon juice and a pinch or two of salt.
- Finally, assemble the dish. Scoop the pasta into the bottom of two shallow bowls or a plate. Add the greens to the two bowls. Top with the poached egg. And lastly, pour the browned lemon butter on top.
recipe adapted from the kitchn.
recipe rephotographed in April 2014.