Pasta Party for Your Mouth

Treat yourself to brunch after sleeping in for a bit on a weekend morning. I've often had this for dinner as well.

• Ready In: 30 mins
• Serves: 1

Ingredients

• 3  ounces  fettuccine pasta noodles, cooked, drained
• 1  egg
• 2  slices bacon, cut in one-inch pieces
• 2 -3  tablespoons olive oil
• 1⁄2  of a medium tomatoes, cut into 4 wedges
• 1⁄4 cup  baby spinach leaves
• 1  tablespoon  finely chopped fresh basil
• 2  tablespoons  freshly grated parmesan cheese
•  salt and freshly cracked black pepper, to taste

Directions

1. Cook pasta according to package directions; drain in colander.
2. Crack egg into a small strainer to allow the watery white part to drain away. Submerge strainer containing egg into 1/2 cup of distilled vinegar to firm up the white. In a medium pot, heat 4 inches of water to just barely a simmer.
3. Meanwhile, in a large skillet, cook bacon until just before it reaches desired doneness. Add olive oil and heat momentarily.
4. Add tomato wedges and spinach. Cook over medium heat until tomatoes are heated through and spinach is wilted.
5. Add drained pasta to skillet. Toss to combine well. Reduce heat to medium-low and heat until pasta is warmed through.
6. While pasta is warming, poach the egg. Add 1 tablespoon vinegar and 1 1/2 tablespoons salt to the pot of water. When the bubbles just barely break the surface, gently pour the egg into the water and leave it alone. It should take about 3 minutes. The salt added to the water will cause the egg to float to the top when the white is perfectly cooked.
7. Scoop egg out with a slotted spoon and let drain momentarily on clean absorbent towel or paper towels.
8. Add basil and parmesan to warmed pasta. Mound pasta into a bowl. Top with drained poached egg. Season with salt and pepper to taste. Serve.
9. Note: When I had some available, I have also added 1/2 of an avocado, diced, along with the basil and parmesan just before serving, which is a nice little treat.