Dave's Spaghetti and Eggs
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 2 ounces spaghetti, prepared
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon butter
- 1 tablespoon bacon bits
- 1 tablespoon parmesan cheese
directions
- Pick any left over pasta (except perhaps colored pasta's or rotini types), put about one generous handful of pasta per person into a pre-heated pan with melted butter.
- Get noodles hot and covered by the butter.
- Move the pasta to one side or out to the sides opening a spot in the middle.
- Drop in one egg and scramble the egg in the pan quickly.
- Mix egg over all the pasta and add a small splash of milk.
- Once eggs begin to firm up, arrange the noodles and eggs in the pan and stop stirring. Let the mixture begin to crisp slightly on the bottom.
- While the noodles and eggs begin crisping on the bottom, put the cheese on top of the egg. Let it continue to crisp over about 3 to 4 minutes.
- As the cheese melts into the noodles, sprinkle the bacon bits on top and add a few strategically placed shots of salt and pepper.
- Slide the entire thing in one piece off onto a plate and add any additional salt and pepper as desired once you taste it.
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Reviews
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This dish reminded me of something my mother used to make when I was a kid. But she scrambled the eggs before tossing in the pasta. I liked the eggs being tossed in afterward because I think it got more incorporated throughout. I added cheddar cheese on the top of each serving and let it melt into the pasta. It was absolutely delicious! Thanks for posting your version of a delicious, easy dish.
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A friend made this for me - I definitely turned my nose up at the combination. Its very bizarre! SERIOUSLY good though, and much more filling than one would think. He tossed shrimp into the mix. How yummy! I'll be making this on my own using the shrimp addition, possibly sneaking a minimal amount of veggies in just to make myself feel a little better! THANKS!
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You know what? This was very good! I halved the recipe as it was just for my daughter and I. Used organic eggs milk and butter, but did add some garlic chopped super fine to the butter, let that lightly brown, then added the milk and the rest of ingredients. My daughter put a little shaved romano on top of hers and I did not as I didnt think it needed it. Did not taste "eggy" at all; good flavor and recipe. Thanks for sharing.
RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.