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[quote=bakersman][b]Pasta with Egg and Parmesan (aka I'll Get My Kid to Eat Some Protein if it is the Last Thing I do Spaghetti)[/b]

This serves 2

[u]Ingredients[b]
Two eggs
4 oz. uncooked spaghetti
2 tsp butter
Fresh grated Parmesan to taste

1 cups shredded spinach, kale or swiss chard (optional)

[/u]Directions[u]

1. Boil spaghetti in water with salt.  (You'll want to add a big pinch* of kosher salt for each 4 oz (1/2 that for table salt).  Get the water to a full boil before adding pasta.   Take the spaghetti and dip one end in the water.  As it softens, coil it until submerged, then start your timing.  Cook, uncovered, at a full "rolling" boil, until the pasta is [i]al dente[/i], which means "firm to the bite" -- not so soft that a someone without teeth could eat it.  Stir the pasta occasionally to prevent sticking. Cook for 8-15 minutes testing for to see if it is at the consistency you like at 8 minutes. Drain in a colander giving it a few good shakes to get rid of the water. Do not rinse the pasta with water).

2. Once you get the spaghetti going, it is time to fry those eggs sunny-side up.  If you break the yolk, you need to start over -- sorry. The yolk has to be runny/soft so don't over cook it.

3 While the spaghetti is still warm place it in a bowl, add the butter and Parmesan to taste and toss (I like to add one or two grinds of fresh pepper as well).

Then option A:

4. Plate the spaghetti and place the egg on top.

5. Let the diner break the yolk and cut-up the egg and toss into the pasta.  The butter, cheese ans yolk will make a smooth and flavorful sauce.
 
Then option B:

4. Add the fried eggs to the spaghetti in the bowl, break the yolk and cut up the egg and toss into the pasta.  Plate and serve.

Add some iron to that?

1. Shred (cut into thin short ribbon) the spinach or other greens.

2. Peal a clove of garlic and using the side of a knife press down to crush the garlic. Take the garlic and rub it in the bottom of the pan you are going to use. Discard the garlic.  This will give it just a taste of garlic

3. Warm a little bit of olive oil in a frying pan for 2-3 minutes. Just enough oil to barely cover the bottom of the pan, you just don't want the spinach to stick.  If your stove temp goes from 1 to 9, you want it on 3 or 4.

3. Add the spinach to the oil.  You do not want to crowd the pan, if you do, the water from the spinach will cause it to steam not sautee.   When in doubt, do this in small batches.

4. Use tong to toss the spinach as it cooks.  Add a 1/2 to 1 small pinch of kosher salt to the spinach. In my opinion, when it gets bright green it is done. Some people like to cook it longer.  Keep in mind that it will cook for a bit longer while it cools out side of the pan.

5. Add to pasta.

* A big pinch is one that you do using four fingers,  a small pinch uses three fingers.

[/quote]

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