(Recipe can be found on the site In Sock Monkey Slippers here.)
Step by Step Instructions:
All in all you really don’t need too much to make this fabulous Lemon Parmesan Angel Hair with Fried Egg dish: Olive Oil, Angel Hair Pasta, Fresh Thyme, Cherry Tomatoes (you only need about 1/2 cup), 1 Lemon, Sea Salt, Pepper, 2 Eggs (or 1 if you’re making 1 serving and saving the rest for leftovers, which works well), and 1/2 cup of freshly grated Parmesan cheese.
First thing I did was get the water boiling for the pasta. Then I rinsed 1/2 cup of cherry tomatoes.
This part took the longest. I cut off some of the fresh thyme, rinsed and dried it with a paper towel. Then I pulled the leaves off of the stems until I had 1 tablespoon worth of thyme leaves.
Zest 1 lemon. Oh it smells so very good!!
Juice 1 lemon and set it aside. I used my uber handy hand-held juicer and all you really need is about 2 teaspoons worth of juice for the sauce.
Then cook the angel hair pasta. Since it’s a delicate pasta it takes very little time to cook, so follow your package’s instructions.
While the pasta cooks, add the freshly grated Parmesan cheese, 2 teaspoons of lemon juice, lemon zest, 1/2 cup of tomatoes, 1 tablespoon of thyme, 1 tablespoon of olive oil, and salt and pepper to taste in a large bowl.
Then mix it together so the zest and thyme are evenly throughout the mixture.
By now the pasta was done cooking, so I added the drained, hot pasta to the bowl.
Then toss it together until the pasta is evenly coated. Oh my, this tasted great! Add more seasonings if needed.
Add a small amount of olive oil to a pan that has been heated over medium-low heat.
When the pan is hot, add 1 or 2 eggs based on how many servings you’re making (1 egg per serving). Let the egg cook for 2-3 minutes.
Once the egg whites are essentially cooked through (it only takes 2-3 minutes), carefully flip over the egg.
Add salt and pepper to the egg and remove it from the heat. Take up your pasta and immediately top it with your egg. The idea is to have a runny yolk, so don’t let your egg sit too long in the pan. Time is of the essence. Then dig in. I am a huge fan of this dish now. It was light, healthy, and perfect for warmer weather. Happy cooking my friends!
Lemon Parmesan Angel Hair with Fried Egg
Serves 2 but can easily be doubled
1/2 cup grated Parmesan
1 tablespoon fresh thyme leaves
2 teaspoons lemon juice
Zest from 1 lemon
1/2 cup cherry tomatoes
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
Angel hair pasta, figure on 1/2 cup cooked pasta per serving
1 tablespoon extra virgin olive oil, plus extra to cook eggs
2 eggs, 1 per serving
Garnish with thyme sprigs and Parmesan shavings
1. In a large bowl, combine Parmesan, thyme, lemon juice, lemon zest, tomatoes, salt, and pepper.
2. Cook pasta according to directions. For two servings I boiled only 1/3 of the package. Drain the cooked pasta and immediately place it in the bowl with the Parmesan mixture. Add olive oil and gently toss to combine. Taste and add additional salt and pepper if needed.
3. In a skillet heat a small drizzle of olive oil over medium-low heat. Crack two eggs in the skillet. Cook until whites are almost firm, about 2 to 3 minutes. With a spatula, carefully flip the eggs over and turn off and remove the skillet from heat. Sprinkle with salt and pepper.
4. For each serving, plate the pasta and top it with an egg. Garnish with Parmesan shavings and a sprig of thyme, optional.