Linguine with Fried Eggs and Garlic
Total TimePrep: 20 min. Cook: 15 min.
- 1 package (16 ounces) linguine
- 4 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 8 large Eggland's Best eggs, divided use
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh parsley, optional
- Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes.
- Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set.
- Drain linguine; return to pan. Add cooked egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.
- Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.
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Nutrition Facts1 serving: 492 calories, 21g fat (6g saturated fat), 260mg cholesterol, 356mg sodium, 57g carbohydrate (3g sugars, 3g fiber), 19g protein.
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May 28, 2018
It was better than I thought it would be but was pretty dry.
Apr 3, 2018
this was really good. I didn't have linguine so I used spaghetti. I also added some sliced chicken. I'd definitely make this again.