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.

Recipe «Broccoli and chive fettuccine with poached eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions. 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 (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.
4. Divide pasta between bowls. Serve topped with a poached egg.