An energy meal before
a hike or long bike ride!
1/3 pound of thin spaghetti
2 or 3 jumbo eggs
Grated Parmesan cheese
Salt and pepper to taste
A tip from August:
"Remember that a breakfast like this is hiking fuel, not recliner food!"
Put a large pot on to boil with enough water to cook the spaghetti. Put a large
skillet on low heat with a little oil.

When the water is boiling, add 1/3-pound of thin spaghetti, and set the timer for 6
minutes. Break 2 or 3 jumbo eggs into a small boil but wait before frying.

Set your place settings at the table, and have the coffee and juice ready ahead of
time. Then raise the heat under the skillet to medium-high.

When the spaghetti has exactly 1 minute left, add the eggs to the skillet. When the
spaghetti is done, drain and pour it into the skillet in quick succession. The hot
pasta will cook the egg.

Stir and toss the spaghetti and egg with tongs until well mixed. Divide immediately
into 2 pasta bowls. Sprinkle a liberal amount of grated Parmesan over the top, and
salt and pepper to taste. Serves two.
The Breakfast Anytime Chef presents ...
Breakfast Pasta
at The Fatted Café
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