Rating: 3 stars
2 Ratings
  • 5 star values: 0
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  • 3 star values: 2
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  • 2 Ratings

You certainly don’t need more reasons to eat spaghetti—those are endless—but new ways to eat spaghetti? A jar of marinara or butter and parmesan can start to feel a little boring on weeknights. Enter a ham-and-egg scramble with spaghetti added to the mix. Genius! The spaghetti is toasted in oil before cooking in chicken stock, which adds toasty, nutty flavor to the dish. Finish with ham, melted Cheddar cheese, and sharp scallions for a satisfying, original meal. Given the breakfast staples at play here, this recipe plays equally well in the morning or the evening, depending your mood.

Robin Bashinsky

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of the oil in a large skillet over high. Add ham; cook, stirring often, until browned, 3 to 4 minutes. Transfer ham to a plate.

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  • Reduce heat to medium-high. Add remaining 2 tablespoons oil to skillet. Add spaghetti, and cook, stirring constantly, until toasted, 3 to 4 minutes. Add stock; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until noodles are tender and liquid is almost absorbed, 10 to 11 minutes. Add eggs, and cook, stirring often, until eggs are set, about 2 minutes. Stir in ham, cheese, scallions, salt, and pepper.

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