Creamy Pasta with Ham, Peas and Poached 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!