wilted greens and pasta with a poached egg in a browned lemon butter sauce

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.

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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.

i know i showed this earlier this week, but i can’t get over how beautiful the chard looks.

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only barely adapted from the kitchn.

makes 2 servings

  • 1 tablespoon salt
  • 4 lasagna noodles
  • 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 1/4 of a lemon
  • salt and pepper to taste

in a medium sized pot, bring water and salt to a boil. add lasagna noodles and cook until al dente, about 8-10 minutes. meanwhile, fill a medium sized bowl with warm water and set near the stove. when noodles are cooked, remove from stove and transfer to bowl.

do not get rid of the pasta water in your pot. bring the water back to a boil. crack an egg into a measuring cup (you’ll need at least 1/3 of a cup) and gently slip the egg into the water. poach the egg for 4 minutes for a nice, runny yolk (my favorite). while the eggs are cooking, heat olive oil in a large pan and wilt the swiss chard. once wilted, add in garlic and red pepper flakes.

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once the eggs have poached, use a slotted spoon to transfer the eggs to the bowl with the noodles.

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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. cut the lasagna noodles in half lengthwise. layer two pieces on the bottom of two shallow bowls or a plate (unlike what is pictured here – it would have been easier to eat from something wider). add the greens to the two bowls. top with the poached egg and the remaining noodles. and lastly, pour the browned lemon butter on top.

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* when i make this meal next time, i am not going to use lasagna noodles. they’re a little bit too big and clunky (maybe my problem was the bowl). i think a penne or a smaller noodle would have done nicely for this dish. either way, it’s tasty.

ricotta and onion egg something-or-other

i don’t know if this is by definition a frittata or an egg bake or something else, but it’s delicious.

makes 5-6 servings

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 8 eggs
  • 5-7 tablespoons of ricotta
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped basil
  • salt and pepper

preheat oven to 400. heat olive oil in a medium sized pan. saute onion until translucent. in a bowl, whip up eggs until they are well mixed. add in parmesan and all the different herbs. add the cooked onions to the bowl. pour into a baking dish and then dollop ricotta into it. bake for about 12-20 minutes, depending on how deep it is. cut into squares and serve hot.

egg in a pepper

it’s an egg in a pepper. with a little dill and shredded cheese. its just so damn cute. and tasty.

makes 2 servings

  • 1/2 green pepper
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 teaspoon dill
  • 1 tablespoon gruyere, shredded
  • salt and pepper

cut out two cross-sections from the widest part of the pepper. heat olive oil in a medium pan. add pepper to pan and cook for 4-5 minutes on each side, until softened. crack an egg into each pepper. cover pan with lid. cook eggs based on how done you like them. i personally like my yolks runny, so about 4 minutes. remove eggs from pan and sprinkle with dill and cheese, salt and pepper to taste.