May 3, 2018

Bacon, Eggs And Toast Spaghetti

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 45 minutes

Indulgent? Yes! This full-throttle dish has all your favorite breakfast components in one. Crispy bacon, buttery toast and runny eggs are all tossed into spaghetti and topped with a perfect six-minute egg. Feel free to substitute whole wheat pasta for the spaghetti if it makes you sleep better at night.


Six-Minute Eggs

  • 6 large eggs


  • 2 slices white sandwich bread
  • Generous pinch salt
  • 8 oz. thick-cut bacon
  • 1⁄4 cup fresh parsley, chopped
  • 1 lb. dried spaghetti
  • 4 large eggs, plus 2 egg yolks
  • 4 oz. good quality Parmesan cheese, finely grated on microplane
  • Freshly ground black pepper
  • 2 tsp olive oil
  • 1⁄2 cup green onions, sliced


Yield: Serves 6

Bard-Boil Eggs

  1. Bring medium pot of water to a rolling boil, then reduce heat slightly to an active simmer. Add eggs and set timer for exactly 6 minutes.
  2. When 6 minutes are up, remove eggs with slotted spoon and place in ice bath. Let eggs cool fully, then gently remove shells.

Toast Bread And Boil Pasta Water

  1. Toast bread. Once bread is toasted, chop finely into breadcrumbs and set aside.
  2. Bring large pot of salted water to boil.

Prepare Bacon And Breadcrumbs

  1. Slice bacon into 1⁄4″-wide lardons. Heat 12″ skillet over medium heat. Add bacon and cook, stirring often, until bacon is golden and most of the fat has been rendered, 10 to 12 minutes.
  2. Using slotted spoon, remove bacon from pan and transfer to paper towel–lined plate. Discard all but 3 tbsp of bacon fat from pan.
  3. Reduce heat to medium-low and add breadcrumbs. Cook for 3 minutes, stirring until crumbs are golden and crispy. Stir in parsley.
  4. Spoon breadcrumbs into bowl and reserve. Set skillet aside for later.

Cook Pasta 

  1. Drop spaghetti into boiling water. Cook until al dente, or according to package directions.
  2. While pasta is cooking, in bowl, whisk together eggs, egg yolks, cheese and generous amount of freshly ground pepper. Set aside.

Assemble Pasta

  1. In same skillet, heat oil over medium heat. Add onions and cook for 2 minutes, or until tender.
  2. Ladle 1⁄2 cup pasta water from pot and reserve. Drain pasta, then add pasta to skillet with onions. Toss to coat noodles with oil.
  3. Remove skillet from heat and immediately add egg and cheese mixture. Toss until noodles are fully coated. If sauce is too thick, stir in a few tablespoons of pasta water. Add half the reserved bacon and half the breadcrumbs.
  4. Divide between 6 plates and sprinkle with remaining bacon and breadcrumbs. Top each plate with six-minute egg.

Angus Fergusson


House & Home December 2017