|If you love pasta and you love butter and you love fried eggs, then this is the dish for you. Together, the combination sounds a little strange but… this depression dish that originated from my mother’s side of the family has become a favorite among all I’ve ever cooked it for.|
|Tender egg noodles are cooked in salted boiling water and quickly drained to be returned to a hot pot with vegetable oil and butter or margarine. Seasoned with just salt and pepper, whole eggs are added and cooked through until the noodles start to crisp. Viola!|
|Now, a modern variation I’ve done at home is to add sautéed kielbasa. Old school finishing touches include topping these warm delicious noodles with canned prunes or peaches in light syrup.|
|DON’T RUN AWAY!! Come back, it’s not as weird or as terrible as it sounds!! The salty, buttery, crispy noodles hit the sweet syrupy fruit and it is a combination that starts a party in your mouth with each taste bud dancing the night away!! Perfect for lent, a late night cheap dinner or even brunch; it can’t get much easier than this!|
· 3 cups dried egg noodles
· 2 quarts boiling water (salted)
· 1 tablespoon vegetable oil
· ¼ cup butter or margarine
· ¼ teaspoon black pepper
· ½ teaspoon salt
· 2 whole eggs
1. Bring salted water up to rolling boil. Add pasta and cook until a little past al dente. Strain and place back into hot pot over medium heat.
2. Add vegetable oil and coat noodles. Add butter or margarine, salt and pepper and stir still the noodles start to sizzle and “fry” for approximately 3 minutes.
3. Crack eggs into the pot and break yolk, stirring in to blend with noodles. Sautéed until eggs are cooked through and pasta starts to brown and crisp around the edges.