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Egg Noodles with Fried Eggs and Brown Butter
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Fine egg noodles
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1 lb. 8 oz.
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Kosher salt
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1/4 cup
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Unsalted butter
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12 oz. |
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Eggs
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12 large |
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Coarsely ground black pepper
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As needed
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Freshly grated Parmesan cheese
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6 oz.
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1-1/2 cups
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| Toasted pine nuts |
3 oz. |
1/2 cup
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DIRECTIONS
- Cook noodles in boiling salted water for 4 minutes, stirring occasionally. Drain into a colander; keep warm.
- Melt butter in large skillet over medium heat. Add eggs and cook until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
- For each serving, portion about 1 cup noodles on a plate. Top with a fried egg and 1-2 tablespoons browned butter, pinch of black pepper, 2 tablespoons Parmesan cheese and 2 teaspoons pine nuts. Serve immediately.
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