Pan-seared Tortellini with Creamy Tomato Sauce, Jammy Eggs, and Dressed Greens

Bring a small pot of water to a boil. Gently lower in 2 large eggs and cook for exactly 6 and 1/2 minutes. Immediately transfer to an ice bath to stop the cooking. Once cool, peel and slice in half.

In a separate medium pot, boil salted water and cook 10 oz ricotta and spinach tortellini according to package directions until al dente. Reserve 2 tablespoons of pasta cooking water, then drain the pasta.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 cup of halved cherry tomatoes and 1 clove of minced garlic. Sauté for 3 to 4 minutes until the tomatoes blister and soften.

Remove the skillet from the heat. Stir in 1/4 cup sour cream and the reserved 2 tablespoons of pasta water. Toss in the cooked tortellini, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until the pasta is coated in a glossy sauce.

In a medium bowl, toss 4 cups of green leaf salad with 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt.

Divide the creamy tomato tortellini and the dressed greens evenly between two plates. Top each plate with a halved jammy egg and serve immediately.