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| Broccoli and chive fettuccine with poached eggs |
Serves 4
Prep 10 minutes
Cook 25 minutes
Broccoli and chive fettuccine with poached eggs ingredients: 375g dried fettuccine. 1 tablespoon olive oil. 1 large head broccoli, cut into small florets. 2 garlic cloves, thinly sliced. 250ml tub Philadelphia cream for pasta tomato and Italian herbs. 1/4 cup thickly sliced chives. 4 egg, at room temperature
Broccoli and chive fettuccine with poached eggs recipe: 1- Cook pasta in a large saucepan of boiling, salted water, following packet direction. Drain. Cover to keep warm. 2- Heat oil in a large frying pan over medium-high heat. Add broccoli. Cook, stirring, for 6 to 8 minutes or until bright green in colour. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add cream. Cook, stirring gently, for 3 minutes or until heated through. Simmer for 2 minutes. Add pasta to pan. Season with salt and pepper. Add chives. Toss to combine. Cover to keep warm. 3- Meanwhile, bring a saucepan of water to the boil over medium heat. Reduce heat to low. Stir the water to create a whirlpool, before carefully adding each egg. Poach eggs for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, carefully transfer to a plate. 4- Divide pasta between bowls. Serve topped with a poached egg. By then, the broccoli and chive fettuccine with poached eggs is ready
