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Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs Recipe

Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs Recipe

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Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs

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Ingredients

Count

Nutrition

2035

Calories

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Ingredients:

Serving

1 (2-oz) piece whole-wheat baguette, cubed
2 tbsp extra-virgin olive oil, divided
3 cups sliced onion (about 1 medium)
14 cups stemmed, coarsely chopped tuscan kale (about 18 oz)
1/2 cup water
1/4 tsp crushed red pepper
4 garlic cloves, chopped
2 1/4 tsp kosher salt
4 large eggs
8 oz whole-wheat spaghetti
2 oz pecorino romano cheese, divided
1/2 tsp coarsely ground black pepper

Directions:

Preheat oven to 400°.
Place bread in a food processor; pulse until 1 cup fine breadcrumbs form. Combine breadcrumbs and 2 teaspoons oil on a baking sheet. Bake at 400° for 8 minutes or until toasted, stirring occasionally.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion; sauté 8 minutes or until golden, stirring frequently. Gradually add kale, stirring to wilt after each addition. Stir in 1/2 cup water, red pepper, and garlic. Reduce heat to medium; cook, uncovered, 12 minutes or until kale is tender, stirring occasionally. Stir in 1/4 teaspoon salt. Keep warm.
Bring a large pot of water and 2 teaspoons salt to a simmer. Working with one at a time, crack each egg into a small bowl or ramekin. Gently slide eggs into water; cook 3 minutes or until whites are just set. Carefully remove eggs from water with a slotted spoon; set aside. Remove any remaining egg solids from water with a slotted spoon, and discard.
Bring water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and place in a large bowl. Grate 1 ounce cheese. Add cheese, remaining 1 tablespoon oil, and black pepper to pasta; toss to coat. Place about 3/4 cup kale in bottom of each of 4 shallow bowls. Top each serving with about 1 cup pasta mixture, 1 egg, and 1/4 cup breadcrumbs. Shave remaining 1 ounce cheese over servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2035.4 Kcal (8522 kJ)
Calories from fat	754.9 Kcal
		% Daily Value*
Total Fat	83.88g	129%
Cholesterol	762.9mg	254%
Sodium	8089.49mg	337%
Potassium	1335.23mg	28%
Total Carbs	265.01g	88%
Sugars	26.53g	106%
Dietary Fiber	20.29g	81%
Protein	91.75g	184%
Vitamin C	28.9mg	48%
Iron	13.5mg	75%
Calcium	472.5mg	47%

Amount Per 100 g
Calories	132.07 Kcal (553 kJ)
Calories from fat	48.98 Kcal
		% Daily Value*
Total Fat	5.44g	129%
Cholesterol	49.5mg	254%
Sodium	524.9mg	337%
Potassium	86.64mg	28%
Total Carbs	17.2g	88%
Sugars	1.72g	106%
Dietary Fiber	1.32g	81%
Protein	5.95g	184%
Vitamin C	1.9mg	48%
Iron	0.9mg	75%
Calcium	30.7mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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