I woke up this morning having dreamed a recipe, and it turned out pretty good. Basted eggs over a bed of fettuccine with pesto and fresh basil. Ready?
- 1 or 2 eggs.
- Fresh (refrigerator-section) fettuccine
- good bottled pesto
- extra-virgin olive oil
- fresh basil, 1 or 2 leaves.
- Start a pot of water boiling for the fettuccine.
- Break the eggs into a bowl so they’re ready to go.
- Chop up the basil leaves.
- Cut the fettuccine into 3rds or 4ths. Shorter noodles will work better here, but not SUPER short.
- Start boiling the fettuccine. Add olive oil. Now, be fast…
- baste the eggs in a non-stick pan using olive oil.
- it’s like fried eggs, exactly, except you don’t flip them.
- You cover them after they go into the pan, and let the steam cook the tops.
- Drain the pasta (the eggs are almost done. Hurry!) and fold in the pesto and the fresh basil. Toss it, and slap it onto a plate . No time for art! The eggs. THE EGGS!
- Pull the eggs from the heat, and (assuming you’ve got good non-stick cookware and mad egg-basting skills) slide them straight from the pan onto the bed of pasta. Dead center, first try. Oh, yeah, you’ve got mad skills, this is going to be delicious.
- Salt the top of the eggs. Probably. I did.
Assuming your fridge is stocked the way mine is, and you have all the tools at hand, this meal takes about 5 minutes to prepare. This is important, because you don’t want either the pasta or the eggs sitting for more than a minute before serving. The pasta might go sticky and gummy, and the eggs might go cold.