Penne with Fried Egg

3 Reviews
100% would make this recipe again

As a kid, I did not like eggs, but loved pasta. This was my mother's ingenious way to get me acquainted to eggs: It worked!

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Preparation : 10 min Cooking : 15 min
370 calories/serving

Ingredients

5.3 oz gluten free/wheat free penne, or other short pasta 2 cups
2 tsp extra virgin olive oil 0.4 fl.oz
1/2 tbsp chives, fresh, finely chopped 0.1 oz
1/4 cup pasta cooking water 2.2 fl.oz
1 pinch salt [optional]
2 eggs size large
1 tbsp margarine non-hydrogenated 0.5 oz
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the pasta and the eggs are cooked at the same time. Start cooking the pasta.
  2. Meanwhile, put the olive oil and chives in a serving bowl and set aside in the oven at the lowest setting. When the pasta is almost ready, remove the required amount of pasta cooking water and add it to the bowl. Season with salt and pepper to taste.
  3. Heat the margarine in a nonstick skillet, then break the eggs into it and cook 2-3 min over high heat until the whites are set. To cook more than 4 eggs, you may need to work with 2 skillets at the same time.
  4. Drain the pasta, pour it into the serving bowl then toss well. Spoon the seasoned pasta into the warmed serving dishes and place one egg on top of the pasta. Serve immediately.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

370

Fat

14 g

22 %

Saturated 2.8 g
+ Trans 0 g

14 %

Cholesterol

220 mg

Sodium

190 mg

8 %

Carbohydrate

50 g

17 %

Fibre

2 g

8 %

Sugars

0 g

Net Carbs

48 g

Protein

8 g

Vitamin A

14 %

Vitamin C

1 %

Calcium

3 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Selenium, Vitamin B12
Good source of  :
Vitamin B2, Vitamin D
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Omega-6, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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PKenny
january 25, 2017

A bit bland, but good with an upset stomach.

Useful 0

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