Spaghettini With Egg & Toasted Parsley Breadcrumbs

Who would have thought of mixing hard-boiled egg with pasta? Hmm... Surprisingly, it tasted pretty good. It's also packed with protein and carbohydrate! Well, I had a small serving of the pasta for brunch and it lasted me through dinner. Good value meal,huh??


Recipe adapted from Apples For Jams By Tessa Kiros

Spaghettini With Egg & Toasted Parsley Breadcrumbs
(Printable Recipe)

Ingredients

4 Eggs, at room temperature
4 Tbsp Olive Oil
300 g (10 1/2 oz) Spaghettini
60 g (2 1/4 oz) Soft White Bread, broken up into coarse crumbs
2 Anchovy Fillets, finely chopped
1 Garlic Clove, finely chopped
1 Heaped Tbsp Chopped Parsley
Finely Grated Zest of 1/2 Lemon
Olive Oil, to serve
Sea Salt to taste
Grated Parmesan Cheese, to serve

Method

Bring a large pot of salted water to a boil. Add the eggs and boil for 4 minutes. Fish out the eggs with a slotted spoon, run under cold water and peel off the shells. Put the eggs in a large serving bowl and mash up into small bits with a fork. Add a couple of Tbsp of Olive Oil and a little salt.

Add the spaghettini to the boiling water and cook, following the packet instructions. Meanwhile, heat 2 Tbsp of oil in a non-stick frying pan, add the breadcrumbs, anchovies and garlic and saute over medium heat until the breadcrumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon zest.

Drain the spaghettini, keeping some of the cooking water. Add the pasta to the egg with a few spoonfuls of the cooking water. Toss through very well and serve immediately. Drizzle each serving with some olive oil and scatter parsley breadcrumbs over the top. Pass around the parmesan, and some black pepper for those who like it.