Cavatelli with Spinach, Caramelized Fennel. and Poached Eggs

This is from Martha Stewart but I used a poached egg on top in place of the fried egg. I plated the fennel and spinach mixture on the bottom of a broad based bowl, layered the pasta on top and than topped it off with the egg.


Cavatelli with Spinach, Caramelized Fennel and Poached Egg

Ingredients

• • 2 lemons, halved lengthwise and thinly sliced crosswise
  • 1 large bulb fennel, trimmed and thinly sliced
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 cups baby spinach (about 5 ounces)
  • 1 recipe Homemade Cavatelli
  • 6 large eggs
  • 1/4 cup Parmesan, finely grated

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle lemons and fennel with 1/4 cup oil; season with salt and pepper. Toss to coat, then spread in a single layer. Roast until caramelized and tender, flipping halfway through, about 25 minutes. Stir in spinach. Return to oven and roast until just wilted, about 2 minutes.
2. Meanwhile, cook cavatelli in a large pot of salted boiling water until al dente, about 4 minutes. Use a slotted spoon to transfer to baking sheet with vegetables; toss to combine and season with salt and pepper.
3. Heat remaining 1 teaspoon oil in a nonstick skillet over medium heat. Fry eggs in batches until whites are set and yolks are still loose, about 4 minutes.  Or poach in simmering water for about 3-4 minutes.  Season with salt and pepper. 
4. Top each serving with egg (fried or poached) and sprinkle with Parmesan.