Spring breakfast spaghetti
( SERVES 4 )

Bite 12/11/2012

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Nadia Lim

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Ratings: 4.0 / 5 FROM 2

This is a recipe from my cookbook Nadia’s Kitchen. Pasta makes a terrific sustaining breakfast or brunch. I called this breakfast spaghetti as it has the main suspects you’d expect to have for weekend brekkie — bacon, eggs and toast.

Ingredients

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250 g	Spaghetti
1 bunch	Asparagus, cut into 2-inch lengths
½	Lemon, juice
4 tbsp	Extra virgin olive oil
3 slices	Bread, roughly chopped (sourdough, ciabatta or any other dense white bread)
1 handful	Fresh Italian parsley, chopped
1	Lemon, finely grated zest only
4	Bacon rashers, chopped
1½ tbsp	Pine nuts
4	Free-range eggs

Directions

Cook spaghetti in plenty of salted boiling water until al dente, about 10 minutes.
With 1-2 minutes cooking time left, add asparagus to the boiling water to cook with the pasta. Drain spaghetti and asparagus.
Toss with the lemon juice and two Tbsp of the extra virgin olive oil.
Place bread, parsley and lemon zest in a food processor and blitz to a rough crumb.
Heat the remaining olive oil in a frying pan and add bacon.
Fry for 3-4 minutes, then add the crumb and pine nuts and fry a further few minutes until the breadcrumbs and pine nuts are lightly toasted.
Season with salt and freshly ground black pepper.
Bring a pot of water to a gentle boil and carefully crack in eggs.
Reduce to a simmer and poach eggs for 1-2 minutes until whites are just set, but yolk is still runny.
Divide spaghetti and asparagus between bowls, top with a poached egg and sprinkle over the bacon crumb mixture.
Serve warm for breakfast, lunch or dinner.