As a food and cooking enthusiast, I have my secret fantasies? I play the game “if I had a restaurant.”
I know exactly the approach I would take. Much of it would be the kind of food I cook here. Today I’m playing if I had a breakfast place.
Reflecting my food, the decor would have to be warm, cozy, inviting yet still modern, with a bit of whimsy and local art. My hope would be that different people would describe my food in a way that reflects what they love. Some would think it’s healthy. Some would think it’s comfort food. Some might even think it’s hipster. A lot of it would be made in a cast iron pan, but the tables would be graced with real champagne glasses and white tablecloths. (I have a pet peeve about servers walking around with a bottle of spray and a dirty rag filling the air with cleaner while I’m eating at the next table).
Breakfast would be unique, hardy, but not unhealthy. I would embrace dishes reminiscent of the lamb hash I had for breakfast at Skillet in Columbus. It had carrots and onions, cooked like a supper dish and it made me feel good all day.
I know I would include this broccoli frittata, my favorite egg and potato dish, or this over the top Italian crepe dish. I would even have a soup for breakfast. Of course there would whimsical fruit dishes, and healthy banana or strawberry spelt pancakes.
Whichever way I would go, spaghetti would be on the breakfast menu and I think it would be very popular. I was inspired to create this dish when I had Eaked Eggs Provencal with a Tomato Fondue at Pistacia Vera, a charming French Pastry Boutique in Columbus. I loved the tomatoes mixed with the eggs. It took its own road and that’s the fun of inspiration.
Spaghetti for Breakfast makes you want to jump into the day as the basil, tomato jam and Pecorino Romano cheese awaken your senses, the runny yolks ease you into the morning with comfort, and the pasta… well we know pasta makes us smile.
The good news is that you don’t have to be a chef to make this. If you can boil water, you can make this dish.
From a health perspective (boring, but important), the protein will stay with you, leveling out any boost and crash that comes from eating carbs alone. I prefer regular spaghetti for this, but whole wheat, rice, or quinoa pasta are yours to choose from.
This is a one pot enterprise. For the tomato jam, the recipe is here, or you can use the recipe included below for a simple fresh chunky tomato sauce. I used nothing but fresh tomatoes from my garden but you could also use a can of diced tomatoes.
Tell me, do you eat unconventional food for breakfast? What would you like to see on a breakfast menu?
Poached Eggs with Spaghetti and Tomato Jam
- 1/4 pound spaghetti
- 1 tablespoon extra virgin olive oil
- 1 tablespoons pecorino or parmesan cheeese
- 4 eggs
- sea salt
- 1 tablespoons parsley finely chopped
- INGREDIENTS FOR FRESH TOMATO SAUCE
- 6 fresh tomatoes you will left over or 1 small can diced tomatoes
- salt pepper
- Olive oil
- Cook spaghetti according to instructions
- Remove spaghetti from rapidly boiling water with tongs
- Add in tablespoon of vinegar to water
- Crack eggs into a bowl. Add to boiling water, reduce heat, cover and cook for three minutes.
- Toss spaghetti with olive oil, and cheese. Season as needed with salt and pepper. Add tomato sauce to dish, approximately one tablespoon per egg.
- INSTRUCTIONS FOR TOMATO SAUCE
- This is best made a day ahead and refrigerated, heated up.
- Cut core out and score tomatoes with an x on other end.
- Blanch tomatoes into boiling water for 8 seconds.
- Remove skins. Chop and seed tomatoes. Maintain juice.
- Heat olive oil in small sauce pan.
- Add tomatoes, salt, pepper, and their juice to pan, cook on low for 25 minutes or until juice is reduced and tomatoes are soft.
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