Noodles and Eggs
This was one of my favorite breakfast dishes when I was a kid. It is just what the name says, noodles- or pasta- combined with with eggs. This time I used bow tie pasta.
I suspect this recipe came about as a way to stretch eggs to feed more people. Or perhaps somebody had some leftover cooked noodles to use up.
You can keep it simple, or add cooked meats, like ham, sausage or bacon. You could add some shredded cheese or even some cooked veggies. This is a great way to use up leftovers, the way you might in an omelet.
I always think of my Mom when I make noodles and eggs.
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.
