Noodles and Eggs

This is a very nostalgic dish for me. My mom made it for us when we were kids. My Busha, her mother made it, too. he recipe is pretty simple. Cooked egg noodles are heated in butter then beaten eggs are added and cooked with the noodles. Salt and pepper finish the dish. You can add extras for fun, like diced ham, cooked, crumbled bacon of a handful of cheese. I often top with chives or green onions.

My guess is the recipe came about when my grandmother was low on eggs and had breakfast to make. You can get by with an egg per person. My mom always said an egg per person and one for the pan.

I just love it, no matter how many eggs I have on hand. You can use almost any kind of cooked noodle. I have used farfalle, shell pasta and spaghetti.

So here is the family recipe you might want to try sometime.

Noodles and Eggs

1 T. butter or oil

8 oz. cooked noodles- any pasta you like is fine

8 eggs

Salt and pepper to taste

Heat butter in large skillet and add noodles, cooking until heated through. Beat eggs in bowl and add to hot noodle mixture, stirring until eggs are cooked and dish no longer looks wet. Season to taste and serve. Serves 6-8.

Variations: Add diced cooked ham, bacon or Canadian bacon with the noodles. Other options add 1 c. chopped tomato or chopped up cooked veggies. You can add 1-2 c. shredded cheese just after you add the eggs. Sometimes I top with fresh chives, green onions or herbs.