Here is how I make my eggs in the pods:

Start a saucepan with a couple inches of water and heat to a boil.  Lightly spray the pod with non-stick spray - optional - and crack an egg into the pod. 

Float the egg-filled pod in the boiling water and place a lid on the saucepan.  Set a timer for 4 minutes - 6 minutes - depending on how you desire your eggs. 

The pasta will taste more luxurious with the yolk “less firm” - this warm egg yolk acts as your “pasta sauce” and is pure heaven!  I’ve tried this recipe with the eggs a couple of ways ... and it tastes 100% better with the warm, liquid “runny” egg yolk - so please cook the egg for only 4 minutes.

I used frozen asparagus (because I always have it on hand).  So take out however many spears you want and ... I simply microwaved it for about a minute.

I used plain white pasta, but trust me, I will most definitely be experimenting with different types of pasta.  So good!

I cooked the pasta according to the package directions - I aim for al dente because I like a little ‘chew’ on my pasta. 

When the pasta was finished cooking, I lightly drained it - you don’t want it completely dry because the starchy cooking water does magical things when it comes to binding together, especially lower-fat, pasta dishes (without cream sauces made with butter, oil, cream).

Don’t skip this step ... Shave a few pieces of Parmigiano-Reggiano over top - easy to do and looks so gourmet ... just take your vegetable peeler and shave a few pieces off!  Adds a huge punch of flavor!

And all that’s left is to top it with your poached egg!  ... And anything else you desire ... like bacon ... which was a complete afterthought - I mean hey, if you’ve got access to cooked bacon works!  Get creative with this technique!