Pasta with poached eggs and truffle oil

Chef and cookbook author Daniel Green stops by to talk about his 12th cookbook, “The Cannabinoid Cookbook” and share a recipe that will feed a family of four for less than $10.

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The Cannabinoid Cookbook”

Pasta with Poached Eggs and Truffle Oil


8 oz uncooked linguine

1 Tbsp salt

4 large eggs

1 tsp vinegar

4 Tbsp butter, softened

2 Tbsp white truffle oil

1/3 c freshly grated Parmesan cheese

salt and pepper, to taste

chives or parsley


  1. Bring water to a boil in a large stock pot. Add the linguini and salt, stirring to combine. Cook according to package directions. When draining the pasta, reserve some of the pasta water.
  2. While the pasta is cooking, poach the eggs. Bring 2” – 3” water to a simmer in a large skillet or saute pan. Add 1 teaspoon of vinegar to the water. Crack each egg into a small ramekin and slide each egg into the simmering water. Cook 2-3 minutes for soft yolk. Remove the eggs with a slotted spoon. (If the pasta isn’t ready when the eggs are, hold in the eggs in a bowl filled with warm water.)
  3. Toss the cooked pasta with the butter, truffle oil, Parmesan, salt and pepper. If it seems dry, add a bit of the pasta cooking water to loosen it up.
  4. Divide the pasta among 4 bowls. Top each with a poached egg and garnish with chopped chives or parsley.

Notes: Use fresh eggs for poaching eggs. Egg whites turn runny with age, so the fresher the egg, the firmer the whites. The vinegar helps to keep the whites together as it firms up the egg proteins.