Wednesday, June 10, 2015

Marriage of eggs and pasta in the morning is made in cooking heaven

I poached two organic eggs from Costco Wholesale in marinara sauce and extra-virgin olive oil with shredded Parmigiano Reggiano Cheese, a little basil pesto and chopped herbs from my garden, and served them for breakfast over leftover organic linguine with sardines.

Editor's note: Eating a heart-healthy diet doesn't mean you have to give up on flavor or comfort foods, such as organic whole-wheat linguine eaten with the yolks of organic eggs, poached in marinara sauce, sunny side up.


I poached two organic eggs in marinara left over from making organic whole-wheat linguine with sardines the night before, and served them with the pasta for a hearty, rib-sticking breakfast.

Twirling the linguine in the broken yolk and marinara adds layers of sensual flavor.

Since embarking on a heart-healthy diet more than five years ago, organic whole wheat pasta is one of my bread substitutes at breakfast -- good with whole eggs, egg-white omelets, frittatas and other foods.

I used a 10-inch GreenPan, about a cup of marinara and a few ounces of extra-virgin olive oil.

When the mixture started to simmer, I broke two eggs into the pan and added shredded cheese and, later, chopped fresh mint, parsley and oregano from my garden. 

Organic eggs over organic whole-wheat linguine.

Linguine with sardines

I heated up leftovers from 1 pound of linguine I had made for dinner the night before with:

Victoria Marinara Sauce, red wine, extra-virgin olive oil, a can of drained and rinsed anchovies, three cans of Moroccan sardines in tomato sauce, capers and such seasonings as black pepper, ground garlic and red-pepper flakes.

The Luigi Vitelli-brand Organic Whole Wheat Linguine came from ShopRite in Paramus, and many of the other ingredients are from Costco Wholesale in Hackensack.

See more heart-healthy ideas below:

An egg-white omelet stuffed with fresh spinach, smoked wild salmon and reduced-fat cheese, served over leftover organic quinoa prepared in an electric cooker.

For an egg-less breakfast, I heated up leftover whole wheat pappardelle from Jerry's Gourmet and More in Englewood, dressed in Costco's Basil Pesto and pine nuts, and stewed tofu from H Mart in Little Ferry, and served them with fresh spinach sauteed in olive oil.

H Mart in Englewood usually sells fresh wild-caught whole red snapper for $7.99 a pound ($26.37 for three). Here, my wife seasoned the fish, added fresh tomato, okra and onions, closed the aluminum-foil to form a pouch and roasted them for 30 minutes in the oven at 450 degrees.


  1. Holy mackerel, you're getting like 500 calories worth of olive oil just in one meal. Good for you.

    1. 500 calories of a heart-healthy oil that cuts cholesterol. Would you prefer a bagel with a schmear? Olive oil has another advantage over most soy, corn and canola oils -- no genetically modified organisms (GMOs).

  2. I don't think you're using a few ounces. Maybe one. Maybe a half ounce. I just use nonstick pans and less olive oil, myself, but if Victor wants to waste the calories on olive oil he's allowed to. Id rather waste them on food.

  3. Sweetheart, olive oil is food, and has benefits other food doesn't have, so the calories aren't wasted, they do double duty.

    1. Of course, you can just use marinara to poach eggs, if you prefer.


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