Breakfast Spaghetti with Bacon and Eggs

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  • 250g Spaghetti, cooked according to package directions
  • 200g bacon, cut into pieces
  • 1 cup spinach leaves
  • 5 cloves garlic minced
  • 4 tbsp extra virgin olive oil
  • grated parmesan cheese
  • salt to taste
  • 3 sunny side up eggs


  1. Fry bacon in a non-stick skillet until golden brown. No need to add oil as the bacon will release some fat and fry in its own fat. Remove from pan and set aside.
  2. On the same pan, add olive oil in bacon drippings and sauté garlic until brown on the edges and oil becomes fragrant with the smell of garlic.
  3. Turn heat to low and add cooked spaghetti. Sprinkle some salt, 3 tbsp parmesan cheese, and mix well.
  4. Add cooked bacon and spinach leaves. Mix well and cook until spinach is wilted.
  5. Divide into serving plates and top with sunny side-up egg and more parmesan cheese
  6. Serve warm and eat while watching the sunrise.