Sage & Walnut Pasta With Eggs

Note: A slow pan fried egg, is nothing more than a fried egg; but, cooked slowly, so there are no brown edges. I usually spray my non-stick pan (with any non-stick spray); and, bring to medium heat. Add the eggs; and once the whites start to set, add about 1/4 cup water to the pan, and cover. Slowly cook on medium to medium low heat. After 3-4 minutes, spoon some of the water over the yolks, season with a little salt and pepper; then put the cover back on, and continue cooking. That, is a slow pan fried egg. Remove the egg when the whites are set; but, the yolks are still runny. The eggs will be tender with NO brown edges

Step 1: Walnuts ... Before you cook your eggs; you need to toast your walnuts. Just add the walnuts to a dry non-stick pan on medium high heat; and, toast the walnuts for 3-4 minutes, stirring often. Once you start to smell them, they are done. Transfer to a plate to cool.

Step 2: Pasta ... Cook the pasta according to package directions in plenty of salted water. Once done, drain and return the pasta to the pot; reserving 1 cup of the pasta cooking water.

Step 3: Then, add the butter, sage leaves, cheese, walnuts, walnut oil; and toss to combine. I like to add a little of the reserved pasta water to create a sauce.

Step 4: Eggs ... As the pasta cooks, prepare your eggs in the same pan you toasted the nuts it. The method is described above.

Step 5: Serve and ENJOY! ... Plate your pasta, family style - or, per plate. Make sure to garnish with a few extra walnuts, sage leaves; and, extra cheese (if you want). Then, top with the eggs. Usually, I serve 2 eggs per plate for a main dish; or, 1 egg or a side dish.