Pasta And Eggs For Breakfast Food

BREAKFAST PASTA

Steps:

• Cook pasta according to package directions and drain.
• In a large nonstick skillet, melt butter and add hot pasta.
• Crack eggs over pasta and scramble.
• Sprinkle parmesan over pasta and serve, adding salt, pepper, or hot sauce.

EGG SPAGHETTI (SCRAMBLED EGG PASTA)

Steps:

• Bring 10 cups water to a boil in a large pot.
• Add salt and then spaghetti.
• Cook al dente following the timings on the package. Set aside 4 to 5 tbsps of the pasta cooked water.
• Drain the pasta to a colander.
• While the pasta cooks, heat oil in a pan.
• Saute garlic until it begins to shrink and turns aromatic.
• Add the red chilli flakes and saute for 30 to 50 seconds.
• Then pour the reserved water to the pan and add salt.
• Cook until the sauce reduces a bit and thickens.
• Pour the eggs.
• Scramble and cook until the eggs are done completely yet soft.
• Taste the egg and add more salt if needed.
• Transfer the pasta and toss well. Turn off the stove.
• Add chopped parsley.
• Serve scrambled egg pasta hot.

ITALIAN EGG AND PASTA SCRAMBLE

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

BREAKFAST PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat 1 tablespoon oil in a skillet over medium heat; cook and stir eggs in the hot oil until set and scrambled, about 5 minutes.
• Heat remaining 2 tablespoons oil in a separate skillet over medium-high heat; saute onion, mushrooms, peas, and carrots until onion is browned, about 10 minutes. Add pasta to onion mixture and toss. Add eggs and mix well. Sprinkle Parmesan cheese, salt, and pepper over pasta mixture and toss.

BREAKFAST PASTA WITH SPINACH AND EGG

Steps:

• Heat the olive oil in a large (10-inch) skillet over medium heat.
• Add the garlic and cook, stirring frequently, for about a minute, to let the garlic start to soften and release its aromas.
• Add the spinach in handfuls, stirring until wilted to make room for the next handful.
• Stir in a generous pinch of salt, then pour in the broth. Cover and bring to a simmer.
• Uncover and add the spaghetti, fanning the pasta strands out in the skillet. Let them rest and soften in the broth, then use tongs to push and bend the strands until they're all submerged. Be patient and work them in; it will happen, I promise!
• Simmer, tossing the pasta occasionally with the tongs to make sure it doesn't clump up, for about 7-8 minutes until the spaghetti is just shy of al dente.
• If the pasta is absorbing liquid too quickly before it's done, add another 2 tablespoons at a time as needed.
• While the pasta cooks, whisk the egg yolks and half and half together in a small bowl with another generous pinch of salt.
• When the pasta is just about al dente and has absorbed most of the liquid, pour in the eggs and half and half, and add the peas. Stir and cook until the peas are warmed through.
• Divide the pasta between two bowls and top with black pepper and/or Parmesan, if desired. Eat immediately.

EGGS AND SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
• Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

SPAGHETTI WITH FRIED EGGS

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

EASY PASTA WITH EGGS

Steps:

• Cook pasta to al dente, according to package directions.
• Drain well.
• Add butter to pan, and allow to melt.
• Return drained pasta and mix well with butter.
• In a separate bowl, beat eggs well.
• Add the eggs to pan, and mix well.
• Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
• Serve immediately.
• To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.

ITALIAN EGG AND PASTA SCRAMBLE

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

BACON AND EGG SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
• Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
• Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.