Anyone love to eat pasta for breakfast? I certainly do; probably one of my favorite things to eat in the morning. Well, I could eat noodles and pasta any time of the day to be honest, but there’s just something special about eating pasta with an egg as a breakfast. My whole wheat pasta with kale and an olive oil basted fried egg is delicious and healthy. And it only takes 15 minutes to prepare; who wants to spend more time cooking in the morning anyways, right? This is also a great way to use up leftover kale or any green vegetables in your fridge.
Add 60g/2.1oz. whole-wheat spaghetti in a pan of salted boiling water and cook for 8-9 minutes.
Meanwhile sauté 40g/1.4oz. chopped kale with 1 tbsp. olive oil in a nonstick pan over medium heat for 3-4 minutes.
Thinly slice a couple of garlic cloves, and cook with kale for 2-3 minutes.
Directly transfer cooked pasta and a ladleful of starchy pasta cooking water into a pan with kale and garlic.
Mix well and cook for 1-2 minutes. Season to taste with salt and pepper.
Move the pasta and vegetables onto a plate. In the same nonstick pan, heat 1/2 tbsp. olive oil over medium heat.
Add an egg and let it cook until the edge is starting to get golden and crispy. Carefully tilt the pan, and spoon hot oil over the egg white where it is still translucent. Continue until the white is cooked and opaque.
Top the pasta with a fried egg. Drizzle over a little bit of extra virgin olive oil and season with salt and freshly ground black pepper. If you want to add a little heat like I often do even for breakfast, switch black pepper to crushed red pepper.
This recipe is the first one I ever used to create my recipe illustration. I had so much fun making this set 🙂 Please check out my wall art shop here if you’re interested in learning more about them or having them at your home.