I can't just have a bowl of cereal in the morning and make it until noon; I've got to have something substantial in my stomach...and it always includes an egg.
Fried, scrambled, poached, soft boiled, egg in a hole...toast, English muffins, tortillas, pita bread, rice, refried beans...you name it, I've had them all, or so I thought.
Looking in the fridge yesterday mornin' I see a bowl of left over spaghetti noodles..."I wonder...." Google here I come.
|Eggs and Pasta = Yummy!!|
There are tons of recipes out there!! So, I chose a quick, easy one and it was awesome.
Scrambled Egg Pasta
This can be made with bacon or cooked ham and is easy to adjust the serving size: 1 egg to 1 cup pasta; adjust other ingredients accordingly.
1/2 cup grated Parmesan
8 slices thick bacon, chopped
1 onion, chopped
4 cups al-dente cooked pasta
Salt and pepper to taste
1. In a small bowl, beat together the eggs and cheese; set aside.
2. In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
3. Add the pasta (if using cold day-old pasta, cook until it’s just warmed through, about 1 minute).
4. Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
5. Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
I easily adapted this for one serving (1 egg to 1 cup pasta). The recipe calls for bacon, but I have cooked ham on hand, so I chopped about two slices of bacon's worth and used that instead. I keep bacon grease on hand for cooking (sorry, but we love it) so I used that in my cast iron skillet.
My Man saw the recipe on the computer and hinted that it could be a good weekend breakfast...guess I better boil up some more pasta noodles!