Name: Spaghettini with Egg & Toasted Parsley Breadcrumbs
Yield: Serves 4
Ingredients: olive oil, to serve; 60 g(2¼ oz) soft white bread, broken up into coarse crumbs; 300 g(10½ oz) spaghettini; 4 tablespoons olive oil; 4 eggs, at room temperature; 1 heaped tablespoon chopped parsley; 1 garlic clove, finely chopped; 2 anchovy fillets, finely chopped; finely grated zest of ½ lemon; grated parmesan cheese, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

This is nice and simple. The anchovies and garlic can be left out, and you could also add baby capers or maybe some chopped olives. This could nicely precede a simple sautéed chicken breast or fish fillet.

Ingredients

4 eggs, at room temperature
4 tablespoons olive oil
300 g(

Method

Bring a large pot of salted water to the boil. Add the eggs and boil for 4 minutes. Fish out the eggs with a slotted spoon, run under cold water and peel off the shells. Put the eggs in a large serving bowl and mash up into small bits with a fork. Add a couple of tablespoons of olive oil and a

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Spaghettini with Egg & Toasted Parsley Breadcrumbs

Ingredients

Method

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