Monday, June 14, 2010

Eggs... It's What's for Dinner!

"Breakfast for dinner"  doesn't always fly in my house.  The kiddos don't mind it so much, but after a long day in the field or a forced 12 mile hike, the hubster's not always up for pancakes.  So what's a girl to do for a quick meal?  Not that there aren't thousands of tasty recipes for quick meals, but I invented my own this afternoon and I think it came out pretty well.  Let me know if I'm horribly off base!

Okay, it's needs a name still.

16 oz Acini de pepe pasta
a smidgen of butter
2 eggs, plus one for each serving
Grated Parmesan cheese
1 pint grape tomatoes

Cook the pasta in salted water according to package directions.  Return to cooking pot after draining, stir in butter until it's melted.  I used about 2 tablespoons of butter, but you can use more or less to taste.  Break the eggs into a separate bowl, beat them slightly, then add to pasta while stirring.  You want to egg to coat the pasta as the egg cooks to avoid large curds of egg in the tiny pasta.  Cook the remaining eggs over easy.  Portion out the pasta into individual bowls.  Top each with Parmesan cheese, one egg and as many halved grape tomatoes as you'd like and serve with your favorite light white wine.  Yumm-o.

You could adapt this easily and change the dish completely;  try adding steamed asparagus or a different type of cheese.  Toss in some crumbled bacon for a pasta carbonara feel.  Especially good if you have access to home grown tomatoes (like me).  Bon appetit!


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