Date: July 20th, 2011
Recipe: http://dinersjournal.blogs.nytimes.com/2008/03/11/recipe-of-the-day-spaghetti-with-fried-eggs/
Modifications: Since this was just for me I only used three eggs. I also added sauteed spinach cause we had some, and you might as well make it a little healthier, right?
Time to table: 10 minutes, but I had leftover pasta so I didn’t need to cook any.
Servings: 1 adult
Ben: Like
Notes: This was really good, but a little rich with the undone egg yolks. I needed to use up the eggs and pasta though, so it was perfect for that.
Growing up my mother would make me spaghetti and eggs. It was leftover pasta in a frying pan with two eggs scrambled in the pasta and then ketchup all over it. I loved it (and still do for memory’s sake). Nothing like it when I’m sick.
Scrambled eggs would be a good idea, the runny yolks from three eggs was a bit much for me.