Sunday, April 5, 2009

What's Cookin'- Spaghetti and Egg Breakfast Sandwich


This sandwich is the perfect breakfast after a killer spaghetti dinner. If you've never had one of these gems, just try it. I know it sounds unorthodox, but I promise you one bite and you'll be hooked. I have converted many of naysayers with this hearty family favorite. Note: This one is especially good for the little ones!

Ingredients:
1 tbsp Extra Virgin Olive Oil
Bread (2 slices for each serving)
Left over spaghetti (one hand full for each serving)
Eggs (one for each serving)
Sauce (about ¼ c for each serving)
Parmesan Cheese
Mozzarella (a handful for each serving)

Directions:
In a non stick pan over medium heat, add a drizzle of olive oil. When oil heats up add a handful of spaghetti and a spoonful or two of sauce. Let the spaghetti and sauce heat up. In a small bowl beat eggs with a fork until they are scrambled. Pour eggs in to spaghetti shaking the pan a bit to as to let the eggs penetrate the pasta. Sprinkle with salt, pepper, and Parmesan. When eggs begin to set up a bit, flip the pasta over. It’s ok if it breaks up a little. This is a rustic dish and isn’t meant to be pretty!
Top with mozzarella and cover with a lid. Turn off the heat and let sit for a minute or until the cheese melts.
Toast your bread, top with the pasta/egg concoction. Spoon remaining sauce on top- as much or as little as you like. Cut sandwich in half and enjoy.

PS. If you happen to have left over meatballs slice them up and add to the sandwich. The more the merrier!

CHOW!

1 comments:

averagebetty said...

YeeHa! This sounds crazy good! And something tells me this is just the thing you need after "one of those nights" if you know what I mean ;)

Awesome!