Broccoli and chive fettuccine with poached eggs

For a quick healthy dinner, try this low preparation recipe that can be made with ingredients you already have on hand.

Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Cover to keep warm.
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.
Meanwhile, bring a saucepan of water to the boil over medium heat. Reduce heat to low (see note). 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.
Divide pasta between bowls. Serve topped with a poached egg.

Source

375g dried fettuccine

1 tbsp 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 eggs, at room temperature

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