Title: Fried Egg, Red Pepper, Garlic, and Herb Topping for Pasta
Categories: Eggs, Pasta
Yield: 4 Servings

3 tb Extra-virgin olive oil
2 tb Unsalted butter
2 lg Garlic cloves; thinly sliced
4 lg Eggs; (preferably from
-free-range chicken)
Coarse salt to taste
Crushed hot red pepper
-flakes to taste
1/2 c Freshly grated
-Parmigiano-Reggiano plus
-additional as an
-accompaniment
1/4 c Minced fresh parsley
1 tb Minced fresh oregano or sage

While the pasta for this dish is cooking, heat the olive oil and butter in
a large skillet over moderate heat. Add the garlic and cook, stirring, for
2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for
2 to 3 minutes without turning, or until the eggs are just done (the yolks
must remain runny). Remove the pan from the heat and sprinkle eggs with
coarse salt and hot red pepper flakes.

You must time this dish so that the pasta is ready as soon as the eggs are
done. Place the pasta on a serving platter and toss with the
Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the
contents of the egg pan, including the oil, butter, and garlic, onto the
pasta. Garnish pasta and eggs with oregano or sage and serve immediately.
Pass the additional Parmigiano-Reggiano at the table.

Recipe by: David Rosengarten/Taste/TVFN

Posted to KitMailbox Digest by Roberta Banghart on May
16, 1998