1 lb. spaghetti, cooked and kept hot

2 pieces white bread, crumbled into little pieces

1 Tbsp. butter

2 Tbsp. olive oil

2 garlic cloves, minced

1 cup frozen spinach

¼ cup heavy cream

¼ cup ricotta cheese

¼ cup parmesan cheese

½ tsp. basil

Kosher salt

Black pepper

1-2 sunny side up eggs per person

In a large skillet over medium-high heat, melt butter. When the butter has melted and is beginning to brown, add the crumbled white bread. Sauté and mix for about 3 minutes until bread has completely soaked up the butter and has browned. Remove from flame, and set aside in a separate bowl.

In the same skillet, heat the olive oil over medium-high heat and add garlic. Sauté the garlic for 1 minute, being careful it doesn’t burn. Add the spinach to the garlic and mix well; let the spinach cook for about 4-6 minutes or until water has evaporated, and the spinach has turned a nice bright green. Add the cream, ricotta cheese, parmesan, basil, salt and pepper to the spinach and bring to a low boil. Remove from flame and pour over the cooked spaghetti. Mix well.

Fry your sunny side up eggs. Portion out the spaghetti onto each serving plate. Sprinkle generously with some of the bread crumbs, and fried eggs. Enjoy.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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