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.
Noodles and Eggs
We made noodles and eggs in cooking camp this week. The kids liked it even more than I thought they would. 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. In camp, I finished the dish with shredded cheese.
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.
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.
