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April 16, 2014

All they're cracked up to be

Eggs break out on the haute cuisine scene

(Continued)

Remove and discard the bay leaf, and add the fish sauce (or anchovies), olives and capers. If the sauce was refrigerated, bring it to a full simmer over medium heat, then turn the heat to low. One at a time, crack each egg into a ladle, then lower it into the sauce, making a small well in the sauce with the ladle to contain the egg. Cover the pan, and cook until the egg whites are set, 3 to 6 minutes.

Divide the warm pasta among 4 serving dishes. Spoon the sauce over the pasta, topping each portion with an egg and finishing each dish with more sauce as needed. Serve immediately.

Nutrition information per serving: 730 calories; 140 calories from fat (19 percent of total calories); 16 g fat (3 g saturated, 0 g trans fats); 185 mg cholesterol; 108 g carbohydrate; 8 g fiber; 6 g sugar; 27 g protein; 1,490 mg sodium.

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