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.
On this day..
Bacon and egg is one of my all time favorite combinations. This may be quick and easy but it comes with a flavor wallop. Love this.
you must be reading my secret diary because this looks like a page ripped right out of my must try section…I am now craving runny yolk, bacon and pasta!
This I have to try. It has not occurred to me to serve an egg over pasta, but it sounds wonderful.
Congrats on your tomato!
This is totally like pasta carbonara deconstructed. Very Top Chef of you
This looks great! (and I see you used the healthy pasta to negate the rich topping – good girl) I just started getting tomatoes, too and I’m right there with you on the Hallelujah Chorus! I’d love to try some of your cantelope as well. I just LOVE the season for sweet ripe cantelope!
What a great combination of ingredients! I would have never thought to put them together and yet when I look at them on your plate, they go perfect! Save me a bite please!
I so share in your tomato joy. I live in Clearview, farm country just outside of Seattle and we’ve had virtually no sun this summer. I have one lone ripe tomato.
I love the simplicity of this dish. A little protein, a little carb, a little veggie, a little fruit. That’s what I call a balanced meal.
Lea Ann, Have you been to “Fruition” lately? Chef Seibel serves a deconstructed Pasta Carbonara appetizer. It contains a six minute egg and pork belly. It is to die for. I am sure you would love it.
I have never been to Fruition. Heading over to Google it.
Lea Ann, I just checked, it is still on the menu. We will be there next week. I am so excited. This is my all time favorite restaurant. They have a farm in Larkspur raising there own chickens, lamb is on the way. I can only recommend it. So excited about the Pasta Carbonara I will be eating next week. I think, that it is the best dish I have eaten in forever! Chef Alex Seidel made it on the front page of Food& Wine last month.
How unique and insanely delicious! I am SO craving this right now!
Congrats on the first mater. I agree with you on the poached egg with the oozy yolk – the dish looks delicious. I’ve got a breakfast pasta post qued up.
So cool! Reminds me of a deconstructed Carbonara.
oh wow this rocks, I am so making it great idea
At first I was thinking….bacon,eggs and pasta? But then it made absolute perfect sense. It is a form of carbonara! Nicely done, Lea Ann!