Breakfast Spaghetti with Bacon and Eggs
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Turn heat to low and add cooked spaghetti. Sprinkle some salt, 3 tbsp parmesan cheese, and mix well.
- Add cooked bacon and spinach leaves. Mix well and cook until spinach is wilted.
- Divide into serving plates and top with sunny side-up egg and more parmesan cheese
- Serve warm and eat while watching the sunrise.
Find it online: https://www.thepeachkitchen.com/2014/08/breakfast-spaghetti/