Breakfast pasta – Bacon Egg – 

/ Haruka Sugiyama

Description: What about this breakfast for your late weekend lunch? Or when you forgot to buy bread ? It may be a good alternative and change for you 🙂
Serves: 2
Cooking time: 15 minutes

Ingredients 

  • Linguine or Spaghetti – 160g
  • Bacon – 40g or 2 rashers
  • Egg – 2 medium
  • Garlic – chopped, 2 cloves
  • Olive oil – 1 tablespoon
  • Ground black pepper – 2 dashes
  • Fresh parsley – chopped, 1 tablespoon according to your preference

Method

1. Cook the pasta to al dente in plenty of boiling water with salt.
2. When the pasta is almost cooked, heat the olive oil in a large non-stick frying pan, then add the garlic over low heat for 30 seconds, stirring regularly. 
3. Stir in the pasta, change the heat to medium and cook for a couple of minutes. Then place it on a plate.
4. Add the bacon to the frying pan. Cook both sides. Leave them aside.
5. Cook the egg when it is almost ready, put bacon on top of the egg. Place them on top of the pasta.

To serve: Sprinkle ground black pepper and parsley on top.

KcalProteinFatCarbsFibreSugarsSaltSaturated FatVitamin B2Cholesterol
454.918.8g15.7g60.3g3.0g3.0g0.4g2.9g0.6mg239.9mg
22.7%37.7%22.4%23.2%10.1%10.1%7.4%14.3%51.9%80%
*These values are approximate and based on the value from ingredients prepared before cooking (Reference USDA). Percent daily values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Phosphorus, Folate, Vitamin A and Vitamin E are over 10%, Vitamin B12 is over 20%, Vitamin B3 is over 40%, Vitamin B1 and Vitamin D are over 100% of an adult’s daily reference intake. However, some vitamins may be lost while cooking.

Nutritional Tips

Eggs provide high biological-value protein and eggs are rich in essential amino acids. Essential amino acids are

Phenylalanine, Tryptophan, Histidine, Methionine, Leucine, Valine, Threonine, lysine, Isoleucine and Arginine (just for children). Eggs have healthy fat even though it has saturated fat, health benefits are huge.

Some children under 2 years old may experience egg allergy as tolerance for the egg develops between 2 to 4 years. Mostly egg white (mainly protein) is often the main source of allergens as yolk has less protein. Because of this, some people may be able to eat boiled eggs or cooked eggs in other foods. However, this does not mean it is safe for everyone to do so. Please seek professional medical advice on this if in doubt.

Leave a comment