Ever consider eggs beyond breakfast? They can be the perfect something when that side dish or snack you crave isn't quite enough to constitute supper. Fry an egg up and slide it onto a plate alongside any number of things. Oven-roasted asparagus with crisped prosciutto. Baby greens, mache, frisee or pea shoots with a touch of olive oil and coarse sea salt with flatbread on the side. Or serve eggs with pasta tossed with gobs of garlicky sauteed greens.
- 1 pound linguine or similarly shaped pasta
- 1 pound leafy greens, such as escarole, arugula, dandelion greens or spinach, trimmed
- 3 tablespoons extra-virgin olive oil
- 8 large cloves garlic, thinly sliced
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Toscano cheese (optional)
Bring a large pot of water to a boil and cook the pasta according to package directions.
Meanwhile, rinse the greens, shaking to remove most of the water, and coarsely chop them. Set aside.
In a large skillet over low heat, heat the oil and the garlic, covered, just until the garlic softens, about 5 minutes. Uncover, increase the heat to medium and cook just until the garlic begins to crisp and turn golden, about 2 minutes. Spoon the garlic and about 1 tablespoon of the oil into a large bowl; set aside.
Return the skillet to medium heat. Add the eggs and fry according to personal preference. Transfer to a plate; season with salt and pepper to taste and cover to keep warm.
Return the skillet with the oil to medium heat, add the greens and salt to taste, cover and cook, tossing frequently, until the greens are tender and the water has completely evaporated, 2 to 5 minutes, depending on the type of green. (If the liquid evaporates before the greens are tender, add water about 1 tablespoon at a time.)
Drain the pasta, return it to the pot, add the greens and reserved garlic oil and toss to combine.
Divide the pasta among individual plates and top each portion with an egg. Sprinkle with cheese, if using. Serve immediately.
Adapted from a recipe in "A New Way to Cook" by Sally Schneider (Artisan, 2001).
Email questions to the Food Section at firstname.lastname@example.org.