This is another recipe ganked from a real chef's cookbook, but it's one of those easy and scrumptious dinners that has become an old standard. Plus, it's made up of ingredients i regularly keep stocked, so it's a very everyday dinner.
Pasta with Egg and Gruyere
pasta (smaller, shaped kinds work better than long, stringy types)
Gruyere (about 1/2 cup, but to taste)
2 eggs per serving
butter
chives
salt
pepper
olive oil
1. Salt a big pot of water and bring it to a boil.
2. Add pasta and cook until al dente. (Or however you like it. This is my equivalent of comfort-food mac and cheese, so, as with just about any recipe, do what tastes best to you!)
3. While the pasta is cooking, combine olive oil, a handful of chopped chives, salt and pepper to taste in a large bowl. Just before you drain the pasta, add 1/2 cup of the starchy cooking water to the olive oil/chive mixture. Whisk to combine.
4. Heat a non-stick skillet over medium-high heat. Be sure to use a skillet you can fit a cover over.
5. Add butter to the skillet when hot. Swirl butter to coat the bottom.
6. Then add 2 eggs to the pan and cover. Cook 3 minutes until the whites are just set, but the yolk is still runny.
7. Plate up some of the pasta, add Gruyere to your liking, add an egg. Then repeat with more pasta, Gruyere and the other egg.
8. I like to cut everything up and mix it all around so the yolk covers everything in a decadent, egg-y, cheesey sauce.
9. Repeat for additional servings.
10. Scarf down.
Recipe adapted from Fast Food My Way by Jacques Pepin.
I got sooo hungry while writing this. I think I know what I'm having for dinner...
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