Fried Pasta and Eggs
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4
- ½ cup grated Fontina cheese
- 1/4 of a box (1/4 pound) of leftover cooked spaghetti
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon kosher salt, plus more for the eggs
- 1/8 teaspoon freshly ground black pepper, plus more for the eggs
- 4 large eggs
First, grate the cheese.
Then, place a medium broiler-proof skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (1 to 2 minutes).
Add the leftover spaghetti to the skillet in an even layer. Cook until golden brown on the underside, 7 to 8 minutes. Use a metal spatula to flip it over. Cook until the other side is golden brown, 5 to 6 minutes. Turn off the heat.
Season the top with 1/8 teaspoon each of the salt and pepper (about 6 turns on pepper mill). Then sprinkle with cheese.
Heat the broiler (with the oven rack about 4 inches from the top). Broil until the cheese melts, 1 to 2 minutes. Slide the pasta onto a cutting board. Cut it up and divide among plates.
Return the skillet to the stove. Turn the heat on to medium-low. Carefully crack the eggs into the skillet, spacing them a few inches apart. Cook until the whites are set (not runny) and the yolks are soft to the touch.
Gently lift each egg onto the pasta wedges and season with a little salt and pepper.
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