Torn Pasta Sheets with Brown Butter, Herbs, and Poached Eggs

Name: Torn Pasta Sheets with Brown Butter, Herbs, and Poached Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons white, rice or apple cider vinegar; 6 Tbsps 3/4 stick butter; 4 eggs; 118 milliliters mixed chopped fresh herbs, such as dill, parsley, chives, and basil; 4 servings Kosher salt and freshly ground black pepper; 340 grams dried lasagna sheets, broken into pieces; 2 Tbsps juice from 1 lemon; 79 milliliters grated romano, pecorino or parmesan cheese; 59 milliliters medium shallot, minced (about; 1 teaspoon soy sauce

You can never have too many main course recipes, so give Torn Pasta Sheets with Brown Butter, Herbs, and Poached Eggs a try. This recipe serves 4. One serving contains 715 calories, 28g of protein, and 35g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up kosher salt and pepper, juice from 1 lemon, eggs, and a few other things to make it today. To use up the fresh mixed herbs you could follow this main course with the Lavender Berry Crisp as a dessert.

Instructions

Fill a large pot and a medium saucepan with water and bring both to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Pot

Add pasta to large pot and cook until al dente, 12 to 14 minutes. Reserve 1/4 cup pasta water, then drain pasta.

Ingredients you will need

Water

Pasta

Equipment you will use

Pot

While pasta cooks, poach eggs in smaller pot: add vinegar to water and reduce heat to low. When water drops to a simmer, crack eggs one by one into a small bowl, transfer to a fine mesh strainer, swirl gently to drain excess whites, then slowly lower eggs into water, tipping them out of the strainer as they begin to set. Repeat until all eggs are in the water. Poach, stirring gently to prevent sticking, until eggs are barely set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Season eggs with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar

Pasta

Water

Egg

Equipment you will use

Sieve

Slotted Spoon

Bowl

Pot

Dry large pot and set over medium heat.

Equipment you will use

Pot

Add butter. When butter foams, add shallot and cook, stirring, until shallots and butter are golden brown, 6-8 minutes. Reduce heat to low, add drained pasta and reserved pasta water and stir until pasta is well-coated. Turn off heat.

Ingredients you will need

Water

Shallot

Butter

Pasta

Add grated cheese, soy sauce, lemon juice, and herbs, and stir to combine. Divide pasta between 4 serving plates and top each serving with a poached egg.

Ingredients you will need

Lemon Juice