for 2 people

Pasta

200 g	pasta (e.g. Tagliatelle)
	salted water, boiling

Mushroom ragout

2 tbsp	olive oil
1	onion, finely chopped
200 g	shiitake mushrooms, in slices
½ tsp	paprika
100 g	crème fraîche
½ tsp	salt

Poached eggs

1 litre	water
½ dl	white wine vinegar
2	fresh eggs

Serve

1 pinch	salt
a little	pepper

How it's done

Pasta

Cook the pasta in boiling salted water until al dente, set aside approx. 150 ml of the cooking water, drain the pasta.

Mushroom ragout

Heat the oil in a non-stick frying pan. Add the onion and mushrooms, stir fry for approx. 4 mins. Add the paprika, cook briefly. Add the crème fraîche and reserved cooking water, season with salt, cook for approx. 2 mins.

Poached eggs

Bring the water to the boil with the vinegar. Reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

Serve

Mix the pasta into the mushroom ragout, heat through, plate up. Top with the eggs, season.

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