Pasta is my comfort food. This recipe is so simple and so satisfying. It’s from the Matt Preston Fast, Fresh and Unbelievably Delicious cookbook. It’s a great cookbook, it’s one of the cookbooks that I cook from the most. Lots of no fuss recipes and so many left that I want to try.
I’ve tried many methods for cooking a poached egg with varying degrees of success. My method is below but I’ve also given you Matt’s as well. The choice is yours.
- 500g spaghetti
- 6 rindless bacon rashers cut into long thin strips
- 4 eggs
- Extra virgin olive oil
- 200g parmesan cheese, freshly grated
- Freshly ground salt and pepper
- Cook the spaghetti as per the packet instructions with salted water. Drain once cooked.
- Add some olive oil to a heated pan and fry the bacon until nice and crispy.
- While the bacon is frying, it’s time to poach your egg. choose from either method below:
Grainne’s poached egg method
For best results, do one egg at a time.
- Fill a deep pan with some salted water to a rapid boil.
- Crack an egg in a ramekin.
- Once the water has come to a rapid boil, reduce to a simmer.
- Make a whirlpool in the water and slowly drop the egg into the whirlpool.
- The egg will take about 2 minutes to poached.
- Remove with a slatted spoon and place on kitchen paper until ready to use.
Matt Preston’s poached egg method
- Take a saucepan filled with boiling water, lightly salted. Create a whirlpool in the water with a wooden spoon.
- When the water is swirling, gently lower one egg at a time to the centre of the swirl. Turn off the heat and leave to sit for 3-4 minutes. Drain.
- Toss the pasta into the pan with the bacon and add half the parmesan, stir through.
- Tong the pasta into a mound on each of the four plates, making a shallow well on the top.
- Lower the egg into the pasta well and grate loads of parmesan over each mound. Season with salt and plenty of cracked pepper. Sprinkle over the crispy bacon. Repeat for each of the plates.