Recipe: Italian Egg Benedict

I love eggs benedict and, as I had to create a dish with pasta, I came up with the idea of Italian egg Benedict, where the English muffin would be replaced by pasta, but keeping the presence of bread with breadcrumbs that added a bit of crunch!

My pasta of choice were bucatini from Delverde. I like bucatini, which is thicker than spaghetti.

It is a fairly easy dish to make and it only requires couple of steps!

Step 1- cook the pasta:

Once the water is brought to a boil, add salt (no oil: just stir from time to time) and then the pasta and cooked to the preferred consistency; the instructions say 7 minutes, but, I prefer 10 minutes.

Then strain them in a colander.

Step 2- Cut three stripes of bacon in small slices. 

Step 3- in a pan, put 1/4 of a cup of olive oil and put right away the bacon, that way, it will infuse in the olive oil. Once the bacon is brown, add a tea spoon of oregano. 

Step 4- put the pasta in the pan with the olive oil and bacon. Stir and cook for five minutes at low heat. 

Step 5- prepare the egg. 

For the photo, I fried the egg in a ring to give it a round shape. But you can make a poached egg (check out how to make a perfect poached egg!). 

Step 6- serve!

In a pasta bowl, put the pasta and the egg in the center. Add breadcrumbs (I added 1 table spoon).

Et voilà! Bon Appétit!

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And Remember: I Just Want To Eat!

This recipe is posted as an entry to the Delverde DISH YOUR BLOG recipe contest. I received free sample products to compete.