Best 5 Pasta With Wilted Greens Bacon And Fried Egg Recipes
Indulge in a culinary symphony of flavors with our exquisite pasta dish featuring wilted greens, crispy bacon, and a perfectly fried egg, all harmoniously combined to create a masterpiece. The tender pasta, vibrant greens, and savory bacon dance on your palate, while the runny egg yolk adds a luscious richness that ties all the elements together. This recipe is a symphony of textures and tastes that will tantalize your senses and leave you craving more. Explore our detailed instructions for a delightful culinary experience that will make this dish a staple in your kitchen. We also have a vegetarian version of this recipe, catering to those who prefer a meatless option. In addition, we offer a gluten-free variation, ensuring everyone can savor this delightful creation. With our comprehensive guide, you'll be able to prepare a delectable meal that will impress your family and friends.
Let's cook with our recipes!
SPAGHETTI WITH EGGS AND BACON
Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.
Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
BEANS-AND-GREENS PASTA WITH FRIED EGGS
This recipe is sponsored by Target. Creamy chickpeas and silky spinach meet chickpea spaghetti and a lemony broth for a satisfying vegetarian meal that's also gluten-free. It gets even better: A topping of sunny-side-up eggs and crunchy Parmesan frico chips make it irresistible.
Provided by Justin Chapple
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan filled two-thirds full of water to a boil. Add a small handful of salt and the spaghetti. Cook for 2 minutes less than the package directions recommend.
- Meanwhile, heat a large nonstick skillet over medium heat. Spoon four 1-tablepoon rounds of Parmesan into the skillet, leaving space between each. Cook until the cheese is melted and the edges are lightly browned, about 3 minutes. Using a thin spatula, flip the rounds and cook until golden and the chips start to stiffen, 1 to 3 minutes longer. Transfer the frico to a plate to cool and crisp. Do not wipe out the skillet.
- Drain the spaghetti in a colander and rinse under cool water to prevent sticking. Wipe out the saucepan the pasta was cooked in. Place over medium heat and add the oil. Add the onion, garlic and a generous pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes.
- Meanwhile, heat the same skillet over medium heat. Crack the eggs into the skillet and sprinkle with salt. Immediately reduce the heat to low and cook until the whites are firm but the yolks are still runny, 5 to 7 minutes.
- Add the broth to onion and garlic in the saucepan and bring to a simmer over medium-high heat. Stir in the chickpeas and lemon zest and juice. Add the spinach, pasta and the remaining 1/4 cup of Parmesan. Cook over medium heat, tossing gently, until the spinach is just wilted and the pasta is heated through; season with salt and pepper.
- Divide the pasta among shallow bowls. Top each with a fried egg and a crumbled frico. Serve with more Parmesan.
FRIED EGG SANDWICH WITH CANADIAN BACON AND MUSTARD GREENS
Provided by Food Network
Time 35m
Yield 6 sandwiches
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine horseradish ingredients together and season to taste with pepper.
- Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve.
- Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side.
- Assemble sandwiches: Toast 12 pieces of potato bread and spread 6 with Horseradish and Mustard and Mayonnaise. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly sliced tomatoes. Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries.
GREENS WITH HOT BACON DRESSING
Growing up in a German community, I ate this salad often. It's an old traditional dish-I recall my grandmother talking about her mother making this recipe. As a variation, the old-timers in my family cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. -Robert Enigk, Canastota, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.
Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
OLIVE OIL-FRIED EGG
This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny. To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil. While this recipe is written for four eggs, it will work with any number. (Adjust the pan size and oil accordingly). Avoid touching the eggs until the bottoms and edges are lacy and crisp. Once that happens, spoon some of the oil onto the whites until cooked through. The yolk remains untouched, ready to be sopped up by toast or potatoes, or with yogurt.
Provided by Ali Slagle
Categories breakfast, brunch, main course
Time 10m
Yield 4 eggs
Number Of Ingredients 3
Steps:
- In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 1/2 minutes).
- Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes.
- Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.
Tips:
- To save time, use pre-cooked bacon or microwave bacon until crispy.
- Use a large skillet or Dutch oven to ensure the ingredients have enough space to cook evenly.
- If you don't have chicken broth on hand, you can substitute vegetable broth or water.
- To make the dish more substantial, add a can of drained and rinsed white beans or chickpeas.
- For a vegetarian version, omit the bacon and use a tablespoon of olive oil instead.
- To add a touch of spice, season the pasta with a pinch of red pepper flakes or chili powder.
- Serve the dish immediately, topped with a fried egg and grated Parmesan cheese.
Conclusion:
Pasta with Wilted Greens, Bacon, and Fried Egg is a quick and easy weeknight meal that is packed with flavor. The combination of crispy bacon, tender greens, and a runny fried egg makes for a satisfying and delicious dish. With a few simple ingredients and a little bit of time, you can create a meal that the whole family will enjoy. So next time you're looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!
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