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Angel hair pasta with salmon and poached eggs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up zesty lemon pasta for a weekend lunch, garnished with a luscious runny egg yolk.
Ingredients:
  • 400g dried angel hair spaghetti pasta
  • 40.00 ml white vinegar
  • 125ml (1/2 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 20.00 ml finely grated lemon rind
  • 300g smoked salmon slices, thinly sliced crossways
  • 80g baby rocket
  • Coarsely grated parmesan, to serve
Instructions:
  • Boil pasta in a generously salted saucepan until perfectly al dente. Drain and transfer back to the pan.
  • Bring water in a medium saucepan to a boil over medium-high heat, add vinegar, then reduce heat to medium-low. Crack 1 egg into a small bowl. Create a whirlpool in the water using a large spoon and gently pour the egg into the center. Poach for 4 minutes for a soft yolk, or to your preferred doneness. Use a slotted spoon to transfer to a plate and cover with foil to keep warm. Repeat with the rest of the eggs.
  • Combine the oil, lemon juice, and lemon rind in a jug and whisk until well blended. Season with salt and pepper to taste.
  • Combine oil mixture, salmon, and rocket with pasta, ensuring all ingredients are well mixed. Plate the dish evenly among serving plates and garnish with eggs and parmesan. Finish by seasoning with freshly ground pepper for added flavor.

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