Top Chef Easter Recipe: Creamy Pasta with Ham, Peas and Poached Egg

With Easter just a few weeks away, Egg Farmers of Canada, in consultation with Food Banks Canada, is inspiring Canadians to incorporate easy, accessible one-pot and one-pan recipes into their celebrations. Developed by top Canadian chefs from coast to coast, these accessible one-pot and one-pan Easter recipes are perfect for a family brunch or celebratory dinner with friends. With a focus on affordable household ingredients and no-fuss substitutions, the recipes are designed to make Easter entertaining simple, yet delicious—like chef Josh Gale’s Creamy Pasta with Ham, Peas and Poached Egg! —Vita Daily

Creamy Pasta with Ham, Peas and Poached Eggs

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves 4

A simple way to make use of common ingredients in your home, this rich and velvety dish is packed with flavour and can be made in one pot, making it the perfect dish to easily serve up to family and friends.

2 tbsp (30 mL) margarine
1 cup (250 mL) ham, diced
½ cups (125 mL) cream
1 cup (250 mL) milk
8oz (250 g) dried spaghetti, spaghettini or linguini noodles
¾ cup (180 mL) green peas, thawed
1 ½ cups (375 mL) grated cheddar
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) black pepper
½ cup parmesan cheese, grated
1 tbsp (15 mL) sliced or dried chives
1 tbsp (15 mL) chopped or dried parsley
2 tsp (10 mL) lemon juice
6 cups (1.4 L) of water
2 tbsp (30 mL) white vinegar
4 eggs

Heat margarine in a large pot over medium heat. Add ham and sauté for 1-2 minutes. Add cream, milk and dried pasta, ensuring the liquid is covering the noodles. Place a lid on the pot, reduce heat to medium-low and simmer for 12-14 minutes, until noodles are cooked “al dente.” Add peas, cheddar cheese, salt and pepper, and stir until cheese has melted. Remove pot from heat and gently stir in ¼ cup parmesan cheese, herbs and lemon juice. Transfer the cooked pasta to a platter and rinse out the pot. Add 6 cups of hot water and bring to a boil. Add white vinegar and a big pinch of salt. Crack all 4 eggs into a bowl, ensuring the yolks stay intact. Use a slotted spoon to stir the water and carefully pour the eggs one at a time into the pot. Poach for 3-4 minutes until the whites are set and the yolks are still runny. Use the slotted spoon to transfer the eggs to a paper towel lined tray. Place poached eggs on top of the pasta. Finish with a sprinkle of salt, pepper and a ¼ cup remaining parmesan cheese, and enjoy!

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