Ribs, Candy and Cake!

Let’s Start with Something Easy

by laine on June 30, 2011

This is my first blog entry.  I’m still not entirely sure what direction this blog is going to take, but I am going to share some original recipes and some I’ve found and probably tweaked. I thought with this first one I’d start with a quick simple recipe like something we’d eat most nights of the week.

At the moment I have eggs that need to be used and an overgrowth of fresh herbs on my balcony. This is my first foray into patio gardening and it has been a success. All the pots look a little overgrown right now, so I thought I’d make Spaghetti in Brown Butter with Fresh Herbs topped with a fried egg. The yoke from the egg oozed into the spaghetti and made a nice rich tasting sauce. I love things topped with eggs, from croque madams to gnocchi and schnitzel to hamburgers. I remember a recipe in one of the cookbooks my parents had that I always used to look at. It pictured a glistening plate of buttery spaghetti with parmesan and cracked black pepper topped with a perfectly fried egg. I don’t know why I never asked them to make it or why I never tried myself.

On certain Tuesday nights I made dinner, probably from around the time I was 13 or so. This was the one night a week where my parents shifts would over lap. I think I made Beef Stroganoff every time until my sisters asked me to stop. It might have even been from the same cookbook. So, this recipe is inspired by that picture and it makes two generous portions. We have big appetites over here. I used chives, parsley, basil, oregano, tarragon and thyme, but you can you use any combination of fresh herbs and it’s bound to be good:

  • 5 tbls. Salted butter
  • 1/3 cup finely chopped fresh herbs
  • ¼ cup grated parmesan cheese
  • 2 eggs
  • A few pinches of salt
  • Black pepper to taste
  • A little less than 1/2 a package of uncooked spaghettini or spaghetti


Put salted water on to boil.

Add 5 tbls. butter to a small sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 3 minutes).

Once the butter begins to boil, stir constantly. As the butter cooks, it will start to foam and rise. Continue stirring.

Once the butter stops foaming and rising after about 2 minutes, it will have begun to brown. This happens quickly and you don’t want it to burn, so remove it from the heat once it becomes amber in colour and smells nutty.

Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl leaving as much sediment behind as you can.  The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta until Al Dente. Drain pasta and add to a large bowl, pour over browned butter and sprinkle with cheese and herbs, toss. Cover to keep the dish warm and the herbs will release their aromas.

Heat a skillet over med high heat and add 1 tbls. butter of browned butter. Crack in the eggs and sprinkle each with a small pinch of salt.  Reduce heat to medium and fry until the whites become opaque and a little crispy around the edges and the yolk remains bright yellow and runny.

Divide the pasta onto plates and top each with a fried egg and a little cracked black pepper.

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