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!

This recipe is incompatible with your food profile

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

Ingredients

150 g gluten free/wheat free penne, or other short pasta 2 cups
2 tsp extra virgin olive oil 10 mL
1/2 tbsp chives, fresh, finely chopped 2 g
1/4 cup pasta cooking water 65 mL
1 pinch salt [optional]
2 eggs size large
1 tbsp margarine non-hydrogenated 14 g
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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

View All Reviews
PKenny
january 25, 2017

A bit bland, but good with an upset stomach.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.