I am truly in love with this meal. Meaty bolognese sauce? Scrumptious rotini noodles? Topped with creamy, runny poached eggs?! My breakfast and dinner fantasies had a baby. If you have extra leftover pasta, and have already tried eggs in pasta hell or eggs in pasta nests, you must try my favorite yolk pasta combo for breakfast yet.
- 2 eggs
- A single-serve portion of your leftover pasta (I’ll include a description of how I made my pasta in the steps below). Pasta ingredients I used:
- 1/4 of a box of Barilla rotini pasta
- 1/4 lb ground beef
- A handful of cherry tomatoes
- About 1/4 of a regular-sized jar of tomato basil pasta sauce
- Fresh parsley (optional) and seasoning of your choice (I used a Tuscan spice mix)
Estim. Prep & Cooking Time: W/ pasta already made: 15 mins. Pasta prep time (done the night before): 20 mins.
- I’ll start with my pasta preparation – skip this part if you want to make your pasta differently or have a different kind of leftover pasta you plan to use.
- Brown the ground beef in some olive oil in a skillet. I seasoned mine with basil flakes, garlic salt, and red pepper flakes.
- While the beef cooks, boil water and cook pasta as desired. I like mine cooked slightly more than al dente.
- Once beef is browned, add pasta sauce in with the meat in the skillet. To give mine that thicker, bolognese texture, I went pretty light on the sauce so it was more meaty than liquidy. I mixed in chopped cherry tomatoes, too.
- Once meat sauce is ready and pasta is cooked, save leftovers in separate containers (pasta separate from the bolognese sauce).
- Now the breakfast transformation begins. Poach two eggs, using my method here, or your favorite method.
- If using leftover pasta, reheat the noodles in the microwave, and heat the meat sauce in a skillet on low-medium heat. If you’re making everything at once, your pasta and sauce should still be warm.
- In a bowl or on a plate (I prefer to eat pasta from bowls), first scoop your pasta noodles. Then scoop a nice, thick portion of the meat sauce on top (scooping them separately lets you make a bed for the eggs using the sauce, as opposed to mixing them all up together).
- Scoop each poached egg on top of the meat sauce.
- Sprinkle parsley, and/or your preferred seasoning on top of the eggs.
- Break the yolks, let the creaminess mix with your meat sauce, take #yolkporn pictures, tag me, and enjoy! Buon appetito!