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.
I love poached eggs and they are featured all over this blog. You can find ways to make them here and or try the ruffled egg here.
Tell me, do you eat unconventional food for breakfast? What would you like to see on a breakfast menu?
- ¼ pound spaghetti
- 1 tablespoon extra virgin olive oil
- 1 tablespoons pecorino or parmesan cheeese
- 4 eggs
- sea salt
- pepper
- 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.
Achille says
October 21, 2012 at 5:05 pmWhat the crap is this? in italy we do not eat pasta in the morning, nor we put something like that on it, is disgusting to even watch it, i am italian, i live in a little town in puglia in southern italy called Lucera near Foggia, what italians eat and have pleasure to eat every morning is a hot cup of espresso or cappuccino which is delicious and sweet and a beautiful cornetto or maybe a cake, we never eat salty things in the morning , go make a reaserch and learn what this is… this is not italian breakfast is just some erratic useless junk cock
angela says
October 21, 2012 at 5:27 pmI never said people eat this in Italy. But, in America, we are free to decide new twists to food. Sorry you got so offended. It’s really a delicious meal, especially one that two little boys enjoy eating. It all started because a dog had lung cancer and needed soft food. I would make him spaghetti in the morning. Two little twin boys decided they wanted the spaghetti for breakfast too, thus this was born. You are free to your comments, but there was no reason to be so hostile about this. By the way this is far from junk food. The eggs are right from the farm and the tomatoes were grown in my garden.
Norma-Platanos, Mangoes and Me! says
October 11, 2012 at 2:16 pmYou did it again!
The Duo Dishes says
September 13, 2012 at 4:35 pmIsn’t there a classic Italian breakfast dish with egg and spaghetti? Leftover pasta with butter tossed into a pan with an egg until it lovingly scrambles around the noodles? Yum. The tomato jam in your breakfast is just the right touch of sweet acidity!
Peter G | Souvlaki For The Soul says
September 12, 2012 at 11:18 pmLove this idea Angela! I’m sure lots of Italians eat spaghetti for breakfast! The whole idea of adding the eggs is just brilliant! I think a frittata “pizza” would be great for breakfast.
5 Star foodie says
September 7, 2012 at 6:38 amWhat a cool idea to have a breakfast spaghetti – awesome with tomato jam!
Teresa, foodonfifth says
September 6, 2012 at 6:27 pmReally I love breakfast and unconventional for breakfast has never entered my radar of thought. When traveling in other countries is where I encounter more unconventional items for breakfast…but wherever I have travelled it seems eggs of some sort are always on the menu or served…Eggs are the universal food…everything else is icing on the cake!
Ruthy says
September 6, 2012 at 5:34 pmI love a poached egg over pasta! (Or, a poached egg over anything) and with fresh tomatoes!? Three of my favorite things. Love it.
Suzi says
September 6, 2012 at 4:50 pmI saw this on Google+, good to know others eat spaghetti for breakfast, LOL. Looks scrumptious.
Joan Nova says
September 6, 2012 at 12:40 pmYour trip to Columbus lingers and I’m enjoying.
I love your fantasy breakfast restaurant concept. Maybe you should make it a reality? It sounds like a sure-fire winner.
amy @ fearless homemaker says
September 6, 2012 at 12:28 pmI actually eat pasta for breakfast quite frequently, actually. This version looks absolutely lovely.
Rosa says
September 6, 2012 at 11:42 amThis spaghetti dish is wonderful and so beautiful! What a tasty combination. That egg has been perfectly poached.
Cheers,
Rosa