Angel hair pasta with salmon and poached eggs Recipe
Ingredients
1 tablespoon finely grated lemon rind
300g smoked salmon slices, thinly sliced crossways
80g baby rocket
Coarsely grated parmesan, to serve
400g dried San Remo 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
Ingredients
1 tablespoon finely grated lemon rind
300g smoked salmon slices, thinly sliced crossways
80g baby rocket
Coarsely grated parmesan, to serve
400g dried San Remo 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
Angel hair pasta with salmon and poached eggs Recipe
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.
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