Recipes
Perfectly poached eggs top off this bacon and herb-infused family-friendly meal.
Preparation Time
20 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
400g dried thin spaghetti pasta
2 tbs white vinegar
4 fresh eggs
4 bacon rashers, rind removed, cut into thin strips
3 garlic cloves, crushed
250ml (1 cup) thickened cream
3 shallots, ends trimmed, thinly sliced
2 tbs chopped fresh continental parsley
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Method
Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
Meanwhile, bring a medium saucepan of water to the boil. Add vinegar. Crack 1 egg into a small bowl. Use a large spoon to stir water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
Heat a frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden and crisp. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cream. Bring to the boil. Simmer for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the shallot and parsley.
Add the cream mixture to the pasta and toss until well combined. Divide the pasta among serving bowls. Top with the poached eggs to serve.
Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts
Preparation Time
20 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
400g dried thin spaghetti pasta
2 tbs white vinegar
4 fresh eggs
4 bacon rashers, rind removed, cut into thin strips
3 garlic cloves, crushed
250ml (1 cup) thickened cream
3 shallots, ends trimmed, thinly sliced
2 tbs chopped fresh continental parsley
Add above ingredients to your shopping list
Method
Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
Meanwhile, bring a medium saucepan of water to the boil. Add vinegar. Crack 1 egg into a small bowl. Use a large spoon to stir water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
Heat a frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden and crisp. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cream. Bring to the boil. Simmer for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the shallot and parsley.
Add the cream mixture to the pasta and toss until well combined. Divide the pasta among serving bowls. Top with the poached eggs to serve.
Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts
