Angel hair pasta with salmon and poached eggs

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(3) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Create this fresh, lemon-flavoured pasta dish for a weekend lunch, then top with a runny egg yolk for added richness.

Featured in
Egg recipes, Nutrition information

Ingredients

• 400g dried angel hair spaghetti pasta


• 2 tablespoons white vinegar


• 4 eggs


• 125ml (1/2 cup) extra virgin olive oil


• 60ml (1/4 cup) fresh lemon juice


• 1 tablespoon finely grated lemon rind


• 300g smoked salmon slices, thinly sliced crossways


• 80g baby rocket


• Coarsely grated parmesan, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cook pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, bring a medium saucepan of water to the boil over medium-high heat. Add the vinegar. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Whisk the oil, lemon juice and lemon rind in a jug until combined. Season with salt and pepper.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add oil mixture, salmon and rocket to the pasta. Toss to combine. Divide among serving plates. Top with eggs and parmesan. Season with pepper.
  
  
  

• Low carb


• Low sugar

Nutrition

• 3310 kj

  Energy




• 39g

  Fat Total




• 7g

  Saturated Fat




• 4g

  Fibre




• 37g

  Protein




• 253mg

  Cholesterol




• 1039.25mg

  Sodium




• 1g

  Carbs (sugar)




• 71g

  Carbs (total)

All nutrition values are per serve

• Author: Michelle Southan


• Image credit: Ben Dearnley


• Publication: Australian Good Taste

Source: taste.com.au