bacon & egg pasta stirfry

In brunch, culinary experiments, dinner, easy weeknight meals, lunch on 08.08.11 at 9:29 pm

breakfast-for-dinner. kinda, sorta, not really. but oh-so-good.

this is the ‘comfort food’ version of spring bacon spaghetti squash (see previous yumyumyummers recipe). all you need are some basic ingredients in your pantry and freezer. the perfect, easypeasy meal for those lazy sundays when you’re craving some homecooked, comfort food — with enough time afterwards for an afternoon nap, of course. :)

the bacon:
– heat up 1/4 cup water in large wok on high heat
– add 6-8 strips of country-style bacon to pan
– fry bacon in pan for a few min until slightly crispy on both sides
– remove from heat & set aside on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil

the eggs:
– heat up 1/2 tsp unsalted butter (divided) in large wok on high heat
– meanwhile, whisk together 2 large, free-range eggs and 1/4 cup skim milk in small prep bowl
– add egg mixture to butter in wok and scramble eggs for 2-3min until cooked
– remove from heat & set aside

stir it up:
combine the following ingredients in wok, stirring often on high heat:
– 1/2 tsp unsalted butter (divided)
– 1 cup frozen peas
– 1 cup frozen corn kernels
– then add country-style bacon (cooked, rough chop)
– scrambled eggs (divided, small pieces)
– then add 3-4 cups whole-wheat rotini pasta (cooked, al dente)
– drizzle 2-3 tsp hot sauce

food styling:
– dish up bacon & egg pasta stirfry in soup bowl or shallow dish
– season w/ ground black peppercorns (optional)

  1. Bacon makes everything delicious…seriously. Looks amazing!


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