Fried Egg Pasta Supper

This is a quick, bistro-inspired pasta dish that takes just a few ingredients to pull together.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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12 oz / 375 g	spaghetti noodles
3 tbsp / 45 ml	olive oil
2	cloves of garlic, well-smashed
4	Naturegg Omega 3 Eggs
8 cup / 2 L	baby kale leaves
3	slices of prosciutto, sliced into thin ribbons
1/2 tsp / 2 ml	salt
1/2 tsp / 2 ml	freshly ground black pepper (approx.)
	grated Parmesan cheese (optional)

Cook the noodles in a large pot of salted, boiling water according to package timing. Reserve 1 1/2 cups (375 mL) of the cooking water before draining.
Meanwhile, heat the oil and garlic in a large skillet set over medium-low heat for 2 minutes or until fragrant; remove garlic. Break in the eggs and cook, for 2 to 3 minutes or until whites are set but yolks are still runny.
Toss the hot pasta with the baby kale, prosciutto, salt and pepper. Toss in 1 cup (250 mL) of the reserved pasta water, adding more, if needed, to moisten.
Divide the pasta between four serving bowls. Top each serving with a fried egg; drizzle with the garlicky oil remaining in the skillet and sprinkle with additional pepper and cheese (if using). Serve immediately and toss at the table before eating.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.