Torn Pasta with Brown Butter, Herbs and Eggs Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 pounds - Dried Lasagna Sheets, broken into uneven pieces
  • 2 teaspoons - White Vinegar
  • 4 - Eggs
  • 1 sticks - Butter
  • 1 - Shallot, finely minced
  • 1/3 cups - Grated Pecorino
  • 2 tablespoons - Lemon Juice
  • 1 teaspoons - Soy Sauce
  • 2 teaspoons - Fines Herbes, combo of parsley, chives, tarragon and chervil
  • - Salt and Freshly Ground Pepper, to taste
  • Directions:

    1. Fill a large pot and a large sauté pan with water and bring both to a boil over high heat. Add pasta to large pot and cook until al dente, 12-14 minutes, then drain. Meanwhile, add vinegar to sauté pan, stir and reduce heat to medium. When water in sauté pan is at a simmer, crack in eggs and poach until whites are firm but yolks are still soft, 2-3 minutes. Use a slotted spoon to transfer eggs to a warm, paper-towel-lined plate.

    2. Drain and dry sauté pan and set over medium heat. Add butter. Once butter begins to foam, add shallots and cook, stirring occasionally, until shallots and butter are golden brown, 8-10 minutes.

    3. Add pasta and pecorino to butter-shallot sauce, stirring until well combined. Cook to warm through, about 1 minute. Remove from heat. In a small bowl, whisk together lemon juice and soy sauce. Add lemon-soy mixture to pan and stir to combine. Stir in herbs. Season with salt and pepper. To serve, divide among four plates and top each with a poached egg.

    Brief Description

    Italian cousin to Chilaquiles Rojos, using pasta instead of tortillas

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Italian

    Prep Time: 35 min


    WSJ Off Duty, 6/15/2013, adapted from Josef Centerno of Baco Mercat, Los Angeles

    Posted By:


    Posted On:

    June 18, 2013

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