Brunch Worthy Spaghetti And Eggs Recipes

SPAGHETTI WITH EGGS AND BACON

Steps:

• Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.

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.

FRIED SPAGHETTI WITH EGGS

Steps:

• Begin by separating the room temperature eggs. In a small bowl, you will want to have egg whites. Set aside. In a medium-sized bowl, you will need to put the egg yolks. You want the yolk bowl a bit bigger bowl to add the parmesan. Whisk the eggs so that yolks are creamy. Whisk in 2 Tablespoons of the parmesan cheese with the yolks and set aside keeping it at room temperature.
• Once both cloves of garlic are crushed, the peel falls right off. Remove the peels. Warm the olive oil in a 10" skillet over medium-low heat for 1 minute. Reduce to low heat and add the crushed garlic and let it warm in the olive oil slowly for 3-4 minutes. Once the garlic is just starting to brown, you want to remove it. You do not want to burn or "cook" the garlic, it is more about getting the essence of the garlic to flavor the olive oil slowly.
• Add the pasta and stir to combine and coat with the garlic-infused oil. Let it fry in the skillet on medium-high heat in an even layer for 5 minutes. Toss with tongs every minute or so to ensure all sides of the spaghetti get fried.
• Turn the heat down to low and let the heat come down for 2 minutes. To the spaghetti add the egg whites to cook over low heat. Gently scramble them and coat the pasta. Once heated through and combine, try and get it in a single layer in the pan so some of the pasta and eggs can fry a bit. You don't want to burn the eggs but get them a little bit fried. Turn off the heat to cool it a bit from the fried stage. You want it warm but not blazing hot.
• Add two tablespoons of the egg yolk mixture to the warm pasta. Toss with tongs to combine so the warm pasta can gently warm up the egg yolks. Do not add it HOT or all of the egg yolks at once as it will cook/scramble the egg yolks. You want the egg yolks to combine with the pasta slowly and warm just enough to create a creamy sauce. Add a small amount of pasta at a time, stir and repeat 2-3x. Once all the egg yolk mixture is combined with the pasta, add additional parmesan cheese at this time and toss in the pan with tongs.
• Divide the fried spaghetti into two pasta bowls. Top with fresh parsley and additional parmesan cheese as a topping. Also, add salt & fresh cracked pepper to taste and serve.
• Enjoy immediately.

SUNDAY BRUNCH EGGS

Steps:

• Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.