- 4 ounces spaghetti
- 2 tablespoons butter
- 2 eggs
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 tablespoon minced onion
- 1 tablespoon dried rosemary
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
- Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.
10/05/2019
recipepes.com
eggs and spaghetti, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
