Leftover eggs from the week one challenge? Try poaching one and serving it over pasta. Be sure to add a little vinegar and salt to your (not quite boiling) poaching water – this will help the egg proteins coagulate and will keep the whites from getting all stringy. Above is orecchiette with sauteed mustard greens tossed with white truffle oil. Served with fresh grated parmesan and cracked black pepper (and, of course, a poached egg) it makes a quick week night meal.
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