Poached eggs served atop spinach noodles tossed with olive oil, Italian seasonings, chopped tomatoes and Parmesan cheese.

Eggs and Pasta Verdi

Water
1 (9-ounce) package fresh spinach noodles or (8-ounce) dried spinach noodles
1/2 cup grated freshly Parmesan cheese
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning, crushed
2 medium tomatoes*, coarsely chopped
Water
4 large eggs
Paprika, optional

1. Bring large pot of water to boiling.
2. Cook noodles according to package directions until tender, about 2 to 3 minutes for fresh, 10 to 12 minutes for dried. Drain well.
3. Return noodles to pot. Add cheese, oil, garlic powder and seasoning. Gently toss until noodles are evenly coated. Add tomatoes. Toss again. Set aside. Keep warm.
4. In saucepan or deep omelet pan or skillet, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
5. Break cold eggs, one at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, one by one, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes.
6. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired.
7. Evenly divide noodles among 4 dinner plates. Top each serving with a poached egg. Sprinkle with paprika, if desired. Serve hot.

Makes 4 servings.

*Peel and seed, if desired.

Nutrition information per serving of 1/4 recipe using dried spinach noodles and corn oil without paprika: 378 calories, 13 gm total fat, 220 mg cholesterol, 280 mg sodium, 435 mg potassium, 47 gm carbohydrate, 19 gm protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamin, calcium, iron, phosphorus, zinc

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).