Madey Edlin

egg and pea pasta

In egg, Ham, Lunch, Pasta, Pea on March 24, 2010 at 7:37 pm


One could almost call this breakfast pasta, it contains 2 of the main components of a classic breakfast: eggs and ham. But this is far better then breakfast.

I made something along these lines from one of Bill Granger’s cookbooks awhile back, and decided to try it with my own twists.

The great thing about this is that you could add just about anything you want to replace the ham and peas. Use your imagination here. Also a pulse: this is a one-pot-dish.

Did I ever tell you that I have a deep love for pasta? If I didn’t care about health, or my waist line, I would live off pasta, all day long that’s what I would eat.


[Serves 4]

Notes: If the egg doesn’t cook enough just off the leftover heat of the pasta, cook the mixture over low heat until the egg cooks. Use whatever meat you desire, prosciutto would work well here.

  • 1 package fettuccini pasta
  • 4oz chopped ham
  • 1 cup peas
  • 2 eggs, beaten
  • Pepper

Cook the pasta according to manufacture’s instructions. Drain, and return to the cooking pot. Stir in the ham and peas, then the eggs, letting the heat from the pasta cook the eggs (see note). Season with pepper (and salt as needed), and serve


(Inspiration Bill Granger, original recipe by Madey Edlin)

(Photography by Madey Edlin Photography)


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