Breakfast Pasta With Spinach And Egg Food

BREAKFAST PASTA WITH SPINACH AND EGG

Steps:

• Heat the olive oil in a large (10-inch) skillet over medium heat.
• Add the garlic and cook, stirring frequently, for about a minute, to let the garlic start to soften and release its aromas.
• Add the spinach in handfuls, stirring until wilted to make room for the next handful.
• Stir in a generous pinch of salt, then pour in the broth. Cover and bring to a simmer.
• Uncover and add the spaghetti, fanning the pasta strands out in the skillet. Let them rest and soften in the broth, then use tongs to push and bend the strands until they're all submerged. Be patient and work them in; it will happen, I promise!
• Simmer, tossing the pasta occasionally with the tongs to make sure it doesn't clump up, for about 7-8 minutes until the spaghetti is just shy of al dente.
• If the pasta is absorbing liquid too quickly before it's done, add another 2 tablespoons at a time as needed.
• While the pasta cooks, whisk the egg yolks and half and half together in a small bowl with another generous pinch of salt.
• When the pasta is just about al dente and has absorbed most of the liquid, pour in the eggs and half and half, and add the peas. Stir and cook until the peas are warmed through.
• Divide the pasta between two bowls and top with black pepper and/or Parmesan, if desired. Eat immediately.

BAKED EGGS WITH SPINACH & TOMATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY

Steps:

• Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
• Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
• Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
• Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
• Stir in the lemon juice and spinach. Remove the pan from the heat.
• Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
• Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
• Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
• Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
• Remove the pan from the oven and let cool for 10 minutes before serving with toast.
• Enjoy!