Here’s what to do if you’re currently pounding reese’s peanut butter eggs.
Or cadbury crème eggs.
Or dove coconut filled eggs.
Or fruity jelly beans. (If you like spiced beans I don’t know how we’re friends.)
Or massive Sarris’ truffle eggs.
I could go on and on. But here’s what to do. Grab a big skillet and throw all the junk that’s in your fridge inside of it. You can even add the (faux peanut butter) eggs if you want.
Personally I’d like to eat those adorable pastel foil wrapped chocolate eggs for every meal today, but I also would prefer to not hate life. You get it.
Okay, so it’s been spring for like a month already and even though I was pushing for spring about two months before that, I finally feel like NOW it’s time. It’s spring, it’s spring!
Heck it’s practically summer.
Okay no I’ll stop. I want to punch me in the face too. No rush summer.
I mean, I did officially change my computer wallpaper to something rather beachy so it’s clearly a new season. And my hand has been hovering over the AC (I start to lose it at 72 degrees outdoors) but I haven’t pulled the trigger. Yet.
This mess is full of my current favorite things: mushrooms, asparagus, almost-popped tomatoes and… of course… eggs. Lots and lots of eggs.
I will never quit the eggs.
And the cheese, obviously.
I get it. I overdo the eggs. But I could truly put them on anything and be thrilled with life. No hating it.
One of the reasons I’m so nutty over this dish is because the runny eggs mix into the pasta and create a delicious rich coating on the noodles. If you’re feeling frisky you could even just add a farm fresh yolk right down in the center of the whole shebang instead of a poached egg. But I was afraid of freaking people out.
People being my husband. Who would think that he’d hate such a thing while really actually loving it but refusing to try it out of fear. You know. The norm.
So we have: pretty little tomatoes that are shoved in the oven until they almost burst, but don’t. Garlic sautéed mushrooms and crisp asaparagus and noodles swirled in olive oil, fresh herbs and freshly grated cheese. And topped off with the softest poached eggs peppered with crushed red pepper.
I need nothing else. Forever and ever.
Spring Pasta with Blistered Tomatoes and Eggs
Yield: serves 4 appropriately, 2 obnoxiously
Total Time: 45 minutes
1 pint grape tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound mafalda pasta (or another wide noodle-like pasta)
2 tablespoons olive oil
2 tablespoons unsalted butter
12 ounce shiitake mushrooms
4 garlic cloves, minced
1/2 pound asparagus spears, stems removed and cut into thirds
1/3 cup freshly grated parmesan cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs, fried or poached
a sprinkle of crushed red pepper
Preheat the oven to 425 degrees F. Add the tomatoes to a baking sheet and drizzle with olive oil, salt and pepper, tossing to coat. Roast for 15 to 20 minutes, or until the tomatoes are just about to burst. Remove from the oven.
While the tomatoes are roasting, bring the water to a boil and prepare the pasta.
Heat a large skillet over medium heat and add olive oil and butter. Add the mushrooms and stir. Cook, stirring occasionally, until the mushrooms are soft and juicy, about 6 to 8 minutes. Add in the garlic and asparagus, stirring to coat. Cook until the asparagus are green and vibrant, about 5 minutes. Stir in the pasta, tomatoes, parmesan, fresh herbs, salt and pepper. Toss well to coat and stir. Taste and season additionally if desired. If the pasta seems a little dry, a few drizzles of olive oil and stir.
Serve topped with a poached egg and a sprinkle of crushed red pepper.
see, now you can have a snickers egg.