Stumbling back from the supermarket this evening in the last of the blistering heat, barely able to carry my ‘spoils of (BOGOF & half price) war’, I was forced to call for back up. As my flat mates kindly came to my rescue to carry back my shopping, I decided that what was needed for dinner was something both light – to combat the warmth – and easy, to compensate for my ‘difficulties’ in transportation.
Eggs and bacon are the staple of cooked breakfast; a pair so inseparable that my Latin teacher uses them as an example of how to explain the use of ‘que’ meaning ‘and’ in the context of unions – eggsbaconque. I agree that this needs a new, fancier name. It shouldn’t conjure images of ‘All Day Breakfast’, but I suspect that it does; the fact that eggs and bacon are perfect partners must just be accepted.
And once that is accepted, the brilliance of this dish as a speedy summer fix is evident. It has no ‘fixed’ sauce aside from a drizzle of olive oil, which makes it a light dish perfect for summer and the wonderful warm weather. Plus, all in all it takes about half an hour to make, with minimal washing up! Perfect.
- An egg
- 2 rashers of bacon per person
- Olive oil
- Button mushrooms, quartered
- Half a chili, deseeded and finely sliced
- Pasta – roughly three handfuls per person
- To save on both washing up and effort, boil the egg and pasta in the same pan. Bring water to the boil over a medium heat, and add a little salt. Add the egg and pasta, and boil for around 12 to 15 minutes until the pasta is tender. Drain, and replace the pasta in the pan; oil and season, before adding a lid to the pan to keep the pasta warm.
- To prevent the yolk of the egg blackening, transfer the egg straight into a small cup or bowl filled with lukewarm water. Leave the egg in its shell until
- In a frying pan, heat oil over a low heat. Fry the rashers of bacon for 5 minutes either side until it begins to crisp, and then cut into strips. Add the mushroom quarters and chili slices, and fry until softened. Add the vegetables and bacon to the pasta, and mix.
- Keep the lid on the saucepan, and turn your attention to the egg. Cracking the side of the egg gently on the side of the cup, peel away the shell into the water.
- Carefully slice the egg into quarters with a sharp knife. Transfer the pasta from the saucepan to a dish, and arrange the egg quarters on top.
- Season again, and serve!