Brunch pasta turns gourmet

My original idea to make brunch pasta out of homemade tomato pasta (thanks Qin!), eggs and bacon turned into a gourmet dish of scallops, scallions, and roasted bell peppers. I’m ok with this. In fact, I highly recommend the combination of flavors.

1. Roll out your tomato pasta, then roll it up and cut it. (see below)
2. Take 2 slices of bacon chopped in small pieces and render the fat in a cast iron skillet (or whatever frying pan your like)
3. Add chopped scallions to frying pan and watch the bacon to make sure it gets crispy, not burnt. Add roasted peppers to pan to warm up.
Last steps happen in 1-2mins all at the same time…GO.
4. Drop the scallops in the iron skillet with all that bacon fat, Drop the pasta in boiling, heavily salted water, Crack an egg into a small frying pan and make an over easy egg…keep that egg yolk wet!
5. Once the pasta floats to the water’s surface, remove/drain/add to bowl. Push the yummy bacon bits, scallions and scallops onto the pasta. (No need to pour all the bacon fat into the dish unless you adore low density lipoproteins (LDLs)…or bad cholesterol) Add the egg on top and sprinkle chopped dill and lemon juice over the top.

In the future I may skip adding the scallops as they did not ‘make’ the dish and add more lemon juice as the bright acidity cuts the fat well. Also, I was craving some hot peppers in the dish to wake me up this morning. Roasted jalapenos should work next time. Enjoy!

Roll and cut

A pile of yum.


1 Comment »

  1. Jackie Hartson Said:

    Jamie, I would imagine it’s quite a treat to enjoy your cooking hobby; then, get to eat the finished “yum”!
    Nice hobby!

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