Breakfast pasta is becoming more popular and this recipe can be made with ham or bacon. The runny yolk acts as a sauce for the pasta and is so yummy!
So the first time I heard someone talking about a breakfast pasta, I have to admit that I thought they were a little nuts. Pasta is for dinner, not breakfast! Breakfast should be things like French toast rollups, maybe an egg sandwich or even just a baked avocado with egg!
But the older I get, the more willing I am to throw the "rules" out the window - and besides, who makes the rules? In America, we have sweet cereals and pastries for breakfast. But in Germany, they have things like salami sandwiches for breakfast.
So yeah - I am being a rebel (just shows you how boring I actually am!)
The runny yolk acts like a sauce for the pasta. Sometimes we serve two eggs per bowl, which gives you more "sauce" (and is extra yummy)...it just depends how how hungry we are.
This is a great use for leftover ham! Whenever I make ham in the crockpot, I like to freeze the leftovers in one-cup portions for quick meals like this. Freeze it flat to defrost it even quicker!
Keep in mind that there's a lot of salt in the ham and the Parmesan, so be sure to taste the pasta before adding any additional salt. .
You can also do this with bacon instead of ham if you like. We had leftover ham from me making ham in the crockpot, so that is what I used. Since bacon will release a lot of grease, I would sauté the bacon first, drain the grease and then cook the onion with the bacon and butter.
Since this was breakfast, we only cooked 4-ounces of pasta, which was more than enough when the dish was complete. That said, if you have a larger appetite at breakfast, this recipe is easily adaptable.
Be sure to use a small pan to cook your eggs. A pan that's too big will spread the butter out too much, making it harder to baste the egg.