Why am I such a poached egg freak-o? Just something about that creamy yolk running down the side of…oozing through the middle of..or swimming in the broth of any dish makes me swoon.
This is just a quick post and an easy weeknight fix. Well, the clean-up crew thought there were too many pans involved…but I didn’t hear him complain during dinner.
First of all, I want you to take a look at those tomatoes at the top of the photo. That’s right folks, it’s August 3 when this photo was taken, and you’re looking at the first sliced tomatoes of the season from my garden. It’s been a long time coming. So everyone share in my joy and in Mormon Tabernacle Choir fashion sing a big “HALLALUJIA”.
Next to those tomatoes is a slice of the first Rocky Ford Cantaloupe of the season. The Colorado Rocky Ford Melon phenomena is a whole other topic for another post, so stay tuned.
Now we’re talkin’! I do believe that little chunk of bacon swam right out of the pasta just to bathe in that runny yolk. For this dish, I simply cut two slices of bacon into bite-sized chunks and crisped it in a fry pan with some sweet onion. Meanwhile, I cooked some whole-grain spaghetti according to package directions. Tossed it with the bacon, onion and some red pepper flakes. Plated on my favorite pasta bowls, I topped with the poached eggs. Kind of a no-brainer.
Poached Egg Over Pasta…
It’s What’s For Dinner.