12oz farfalle (bowtie) pasta
1/4c extra virgin olive oil
1T minced chives
1/2 tsp salt & 1/2 tsp freshly ground black pepper
2T unsalted butter
1 1/3c grated Swiss cheese
Bring water to a boil, cook pasta until done.
Meanwhile, put eggs, oil, chives, salt, and pepper in a bowl large enough to hold the cooked pasta. When the pasta is ready, remove 1/2 cup of the cooking liquid and add it to the bowl. Drain pasta and toss with ingredients in bowl.
Melt 1/2T of the butter in each of two nonstick skillets. Break two of the eggs into each skillet and cook, covered, over medium high heat for about 2 minutes until the whites are just set. Spoon pasta onto warmed plates and sprinkle on a heaping spoonful of cheese. Place 2 eggs on top of the pasta, add a little more cheese, and then a half ladle of pasta. (The egg yolks should be visible through the top layer of pasta). Cook remaining eggs and plate the same way.