Creamy Garlic Parmesan Egg Noodles with Poached Egg

1.Cook the egg noodles according to package directions until al dente. Drain well and set aside.

2.While the noodles cook, prepare the sauce: In a large skillet or Dutch oven over medium heat, melt the butter.

3.Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

4.Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.

5.Gradually whisk in the chicken broth until smooth. Bring the mixture to a gentle simmer, stirring until the sauce begins to thicken slightly (about 3-4 minutes).

6.Reduce the heat to low. Stir in the heavy cream, black pepper, and salt. Continue to heat gently, but do not boil.

7.Remove the skillet from the heat and gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.

8.Add the cooked and drained egg noodles to the sauce and toss gently to coat everything evenly. Keep warm over very low heat while poaching the eggs.

9.Prepare the poached eggs: Fill a medium saucepan with about 3 inches of water and add the white vinegar. Bring the water to a gentle simmer (small bubbles forming, not a rolling boil).

10.Crack one egg into a small bowl. Create a gentle swirl in the simmering water with a spoon, then carefully slide the egg into the center of the swirl.

11.Cook the egg for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon and drain excess water on a paper towel-lined plate. Repeat with the remaining eggs.

12.To serve, divide the creamy garlic Parmesan noodles among four bowls. Top each serving with one freshly poached egg. Garnish generously with extra grated Parmesan cheese and a crack of fresh black pepper.