This month I was assigned Sarah's blog, Sarah's Kitchen and I had fun going from recipe to recipe, noting how many times she uses Jalapeno's in recipes. We like a bit of spice in our meals here. Really, we do. But Sarah is also a Brit and I wanted to make something that reflected her heritage. So many recipes to try and so little time, well not really, but.... I found a recipe for Toad in a Hole, but could not find any proper 'bangers' to bake with them, and then I found this recipe. Breakfast Spaghetti. So simple and it appealed to my sense of fun.
Well, think about it, spaghetti for breakfast? Really?
Yup and it was so good.
Since I was making bacon anyway last Sunday, I thought it would be perfect.
Cook spaghetti according to directions and for how many you are serving. I used the quarter trick to cook just enough for me.
What quarter trick you ask? Well, it's so simple. You measure a serving by how much uncooked spaghetti will fit on a quarter. Just like this.
- 1 cup cooked spaghetti
- 2 eggs, scrambled with 2 teaspoons milk or cream
- 2 slices bacon, chopped roughly
- salt and pepper to taste
- 1 TBSP. butter + 1 tsp. butter
- Cook spaghetti, drain and add 1 tablespoon butter and set aside. Cook bacon and set aside to keep warm. Whisk eggs and milk or cream together, add salt and pepper if you like, then scramble the eggs to your preference in 1 teaspoon of butter. I like mine just past soft scrambled, but not a hard scramble. Add the eggs and the bacon to the spaghetti and give it a toss and serve.
And there you have it, a fun and different way to eat breakfast. I quite enjoyed it and will probably make it again. I think though, I would like just a touch of cheese on it. Maybe a little grated Monterey Jack, perchance?
Note: I've made this a couple of times now. And yes a sprinkle of freshly grated parmesan is nice, but really, it's not needed.