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| Noodles and Eggs |
"This is my ultimate comfort food, thanks to years of enjoying it as a child. While the flavors aren't sophisticated, they're satisfying. This basic dish is virtually fail-proof and is a great way to use up leftover pasta as a side or can be a quick meal in a pinch. In my family, it was served with ketchup, but feel free to jazz it up with your favorite vegetables for a nutritious variation."
Ingredients :
- 1 1/2 cups elbow macaroni
- 1 tablespoon butter
- 1/4 teaspoon paprika (optional)
- salt and ground black pepper to taste
- 4 large eggs, lightly beaten
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 25M |
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- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper.
- Pour eggs over pasta and cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and pasta until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat; allow to sit until eggs are set, 2 to 5 minutes.
Notes :
- If using leftover pasta, noodles can be added cold to the skillet.
- If you wish to add fresh onion, garlic, or vegetables to the mixture, cook them in the butter before adding pasta to the skillet.
- Dried herbs or spices can be added with salt and pepper.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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