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Pasta with rusks and fried egg

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Ingredients for 4 servings:

  • 500 g pasta
  • 5 rusks
  • 2 tbsp butter
  • 8 eggs
  • salt and pepper

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Cook the pasta in plenty of salted water until al dente. In the meantime, crumble the rusk. You’ll need to adjust the amount to your liking—about 4-5 rusks. Drain the pasta and return it to the pan. Melt a knob of butter in it, add the rusk crumbs, and mix well. Fry the eggs in a little butter until fried, season with salt and pepper. Serve the rusk pasta on plates and top each serving with 2 eggs. This is a very quick and easy recipe, but it tastes delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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